Slice 700 g pork shoulder into 3 mm slices. Mix 400 g ground pork with 15 g chopped garlic and shape 16 small patties; reserve the remaining 20 g garlic for the sauce.

Ingredients

• 700 gPork, fresh, shoulder, whole, separable lean and fat, raw
• 400 gPork, ground, 84% lean / 16% fat, raw
• 85 gSauce, fish, ready-to-serve
• 70 gSugars, granulated
• 120 gLime juice, raw
• 35 gGarlic, raw
• 300 gRadishes, oriental, raw
• 180 gCarrots, raw
• 35 gCoriander (cilantro) leaves, raw
• 30 gSpearmint, fresh
• 500 gBeverages, water, tap, drinking

Method

1. Slice 700 g pork shoulder into 3 mm slices. Mix 400 g ground pork with 15 g chopped garlic and shape 16 small patties; reserve the remaining 20 g garlic for the sauce.
2. Mix 85 g fish sauce, 70 g sugar, 120 g lime juice, 500 g water and 20 g garlic until sugar dissolves. Stir in 300 g daikon and 180 g carrot in thin slices.
3. Heat the grill to 220 °C. Grill pork slices and patties in two batches for 8 minutes, turning after 4 minutes, until centres reach 71 °C; keep grill juices with the meat.
4. Divide the grilled pork between six bowls. Add the sauce with daikon and carrot, 35 g coriander and 30 g mint. Serve immediately while the meat is hot.