Succulent marinated pork nestled on a bed of rice with fresh herbs and a punchy nuoc cham dressing, all wrapped up in a crispy lettuce cup. This recipe is ideal for a quick, satisfying dinner or a tasty DIY entertaining spread.
In a large bowl, combine the marinade ingredients. Add the pork and leave to marinate while you preheat the barbecue (or refrigerate for up to 2 hours).
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
Related Grill Skills
Direct Heat on a Premium Gas Barbecue
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
Related Grill Skills
Direct Heat on a Weber Q
Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).
Related Grill Skills
57cm Kettle Charcoal Barbecue Setup – Direct Cooking
Prepare your barbecue for direct cooking over medium-high heat (240°C-260°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire™, set the temperature to 270°C and preheat.
To make the nuoc cham; in a medium bowl, combine all ingredients.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the pork over direct medium-high heat, with the lid closed, for 5 minutes per side, or until deeply caramelised and the pork has cooked through (see tip).
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the pork over direct medium-high heat, with the lid closed, for 5 minutes per side, or until deeply caramelised and the pork has cooked through (see tip).
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the pork over direct medium-high heat (over the fire), with the lid closed, for 5 minutes per side, or until deeply caramelised and the pork has cooked through (see tip).
Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). Grill the pork over direct medium-high heat, with the lid closed, for 5 minutes per side, or until deeply caramelised and the pork has cooked through (see tip).
Once your barbecue has preheated to the set temperature (SmokeFire: 270°C), brush the cooking grills clean with a wire brush. Grill the pork over medium-high heat, with the lid closed, for 5 minutes per side, or until deeply caramelised and the pork has cooked through (see tip).
Remove the pork from the barbecue and leave to rest for at least 5 minutes. Slice into bite sized pieces. To assemble, spoon the rice into the lettuce cups, add fresh mint, coriander, cucumber, top with the sliced pork, nuoc cham and a squeeze of fresh lime juice.
Tip 1
The safe minimum internal temperature for pork is 63°C, which results in medium doneness. As pork belly has a higher ratio of fat it can be cooked further as it will remain juicy (up to 80°C).
