Ingredients

• 2cloves garlic, chopped
• 1coriander roots
• 1birds eye chilli, chopped
• 2long red chillies, chopped
• 150mllime juice
• 1 tablespooncastor sugar
• 2 tablespoonsfish sauce

• 250gpork neck
• 10whole white peppercorns
• ½cinnamon quill
• 1star anise
• 2cloves garlic, sliced
• 5cm pieceginger
• 3coriander roots with 10cm stem, washed and chopped
• 10 mlvegetable oil
• 100 mlchicken stock
• 200gpalm sugar, grated
• 3-4 tablespoons fish sauce
• Vegetable oil, for deep frying.
• 100g wai wai noodles, soaked in hot water until soft, drained.
• 1egg, beaten
• Vegetable oil, for deep frying

• 2 tablespoonspomelo, broken into chunks
• 1 tablespoonbean shoots
• ½ tablespoongarlic chives, cut 5 cm lengths
• ½ tablespoonred long chilli, seeded and julienned
• ½ tablespoon spring onion, thin slices
• ¼ cupcoriander leaves, washed
• 8mint leaves, torn
• 1/2kaffir lime leaf, chinois

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Method

• For pork caramel sauce, steam pork neck in a steamer basket placed over a saucepan of simmering water for approximately 10-15 minutes. Set aside and cool. Dice into approximately 1-2cm cubes.
• Using a mortar and pestle, grind white pepper, cinnamon and star anise into powder. Remove then pound garlic, ginger and coriander roots into a paste
• Heat oil in a wok, add paste and fry off until fragrant. Add powder and continue to fry for further 2-3 minutes. Add chicken stock. When boiling introduce palm sugar and continue cooking until caramelised and sticky. Add fish sauce to taste.
• Deep fry pork cubes until golden and add to caramel sauce.
• For Nam Jim, pound garlic, coriander roots, birds eye and long chilli in a mortar and pestle to a smooth a paste. Add lime juice and mix well.
• Add sugar and mix well until dissolved. Add fish sauce to taste.
• In a medium saucepan, heat the vegetable oil to 180⁰C.
• Place ¼ cup drained noodles into a medium bowl with a teaspoon of beaten egg, transfer to a tray lined with paper towel and mix with fingertips. Drop noodles into heated oil and deep fry until crispy and lightly golden. Drain on a paper towel-lined plate.
• For salad, toss pomelo, bean shoots, garlic chives, chilli, ginger, spring onion, coriander, mint and lime leaf in a mixing bowl. Dress with 4 tablespoons of Nahm Jim. Mix well. Add crispy noodles and cooked pork and gently fold.
• To serve, arrange on a serving plate and dress with 1-2 tablespoons of caramel sauce.