Ingredients

For the lemongrass pork strips:

• 1 kg pork belly strips (or shoulder steaks)
• 300g vermicelli rice noodles
• Few sprigs mint
• 1 tsp soy sauce
• 1 carrot, washed
• 1/4 swede, peeled
• 1 tbsp fish sauce
• 2 limes
• 1 birdseye chilli, sliced

• 2 sticks of lemongrass, outer sheath removed
• 1-inch of ginger
• 1 clove of garlic,
• 2 birdseye chillies
• Few sprigs coriander
• 30ml olive oil
• 1 tbsp honey
• 1 tbsp cider vinegar

Tools

• MultiPro Go Super Compact Food Processor

Method

1. Add marinade ingredients to the food processor and pulse to a paste. Add a splash of water if it needs some help blending. Decant a third of the mixture into a clean bowl and reserve for later. Cover the pork strips in the remaining marinade and leave until ready to cook.
2. Submerge noodles in hot water for 8 minutes, then drain.
3. While the noodles are hydrating, use the grating attachment on your food processor to prepare the carrot and swede, and once the noodles are done, combine them with the noodles. Add a handful of coriander leaves, mint leaves, and sliced chilli and mix in the fish sauce and the juice of half a lime.
4. For the pork strips, simply shake off the excess marinade from the strips and fry on a high heat for 3 minutes on each side, until cooked through, then remove from the heat and rest for a few minutes.
5. When you're ready to serve, place a portion of the noodle salad into each serving bowl, slice the pork strips into three and pile them in the centre of the noodles and finish with a few spoons of the reserved marinade (that didn’t come into contact with the raw pork) and serve.