Comments on: Vietnamese Inspired Pork Barbecue a la Marketman

By: Editha

Editha — Mon, 04 Nov 2013 20:50:58 +0000

Hi MM
I tried this recipe yesterday, marinated the liempo overnight, it was really good! Thanks for sharing, i will make it again!

By: PITS, MANILA

PITS, MANILA — Sun, 22 Sep 2013 01:06:45 +0000

now feeling envious, MM! i can almost smell the lemongrass and ginger. i tried transporting patis and vinegar in my baggage using sheets of newspaper and food bags to seal the items individually just in case of ‘accidents’, another food bag to hold them all and then putting them inside a big and empty container of mayo, sealing that with masking/packing tape. so far it has worked well.

By: ykmd

ykmd — Fri, 20 Sep 2013 17:06:31 +0000

This reminds me of my favorite Vietnamese dish- bun thit nuong! The more herbs and veggies to go with the grilled pork, the better. Instead of drizzling the noodles with the lime-fish sauce I use pho broth. Hefty squirt of sriracha on the pork. Yum!

By: Marketman

Marketman — Fri, 20 Sep 2013 10:39:41 +0000

tootsie, its the outdoor grill at the Zubuchon terrace, here. :)

By: tootsie

tootsie — Fri, 20 Sep 2013 10:17:18 +0000

That’s a purdy outdoor grill, MM

By: Marketman

Marketman — Fri, 20 Sep 2013 08:49:57 +0000

pixienixie, yes, correct, I should have been clearer about that. One slice of roughly 120 grams per stick, it was a hefty serving. :)

By: pixienixie

pixienixie — Fri, 20 Sep 2013 08:09:27 +0000

Now I’m hungry. :) Just a question: since you sliced the pork belly into long pieces, did you use 1 slice per stick?

By: Getter Dragon 1

Getter Dragon 1 — Fri, 20 Sep 2013 06:32:52 +0000

I guess that would be ‘panh mi’ or ‘panh mi cha’.