Vietnamese Inspired Pork Belly 'Nachos'

Start by making the mayo. Dissolve the sugar in the fish sauce and lime juice. Once dissolved, add the mayo, garlic, lime zest, and finely minced chilli. Season with salt, and set aside.

For the caramel, melt the sugar over a medium heat. Once it’s a brown/red colour, carefully add the water (it will bubble up and spit), and whisk. Set aside. 

Once cooled, add the soy sauce, fish sauce, and rice vinegar to the caramel mixture.

Into a non-stick pan, add a splash of oil and cook the pork belly cubes until nicely browned on both sides. 

Add the caramel mixture along with the shallot, garlic, and ginger and cook on medium/low, turning frequently until the pork is cooked through and the sauce has reduced to a glaze.

Meanwhile, cut the rice paper up into evenly sized triangles. Heat a shallow pan with about 1 inch of vegetable oil. Once it’s hot enough, add a double layer of rice paper (two triangles on top of each other). They’ll quickly puff up, then remove and place on a paper towel lined plate. 

Toss together the cabbage, carrot, shallot, herbs, onion, lime, soy, and oil.

Plate up - the rice paper triangles in one section, then the caramel pork belly and salad each in their own sections. Add a little dish of the mayo, and more spring onions. You can build it all like nachos if you prefer, but this can mean things get soggy faster.