Pork Belly Bahn Xeo
Ingredients
- 2 cups rice flour
- 2 tsp ground turmeric
- 2 cups coconut milk
- 1 cup water
- 1 tsp kosher salt
- 1 tsp granulated salt
- 1 tbsp freeze-dried chives, chopped
- 8 oz bean sprouts
- ½ cup fresh cilantro, chopped
Vietnamese Caramelized Pork Belly (4 servings)
- 1 ½ lbs skinless pork belly
- 1 ea jumbo yellow onion
- 2 ea whole garlic, peeled and minced
- ½ cup granulated sugar
- ¼ c Thai fish sauce
- ¼ tsp black pepper
- 1 cup water
- 8 oz green leafy lettuce
Preparation
- For batter: Mix rice flour, sugar, salt, sugar, chives and turmeric in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter. Refrigerated and let sit overnight.
- To cook crepes: Heat nonstick skillet over medium heat. Add remaining one teaspoon of oil. Stir crepe batter and pour ½ cup into hot skillet, swirling to coat the bottom. Lay three ounces to four ounces of caramelized pork belly on bottom half of the crepe. Top with a small handful of bean sprouts and two tablespoons of chopped cilantro. Cook until batter looks set and edges start to brown, about one minute. Fold crepe over and slide onto an oven-safe plate. Place crepe in preheated oven to keep warm. Repeat with remaining batter and filling. Cut in half and serve with lettuce leaves.