Preparation method

• Chop chicken backs, lemon grass, chilli and ginger. Add lime juice, fish sauce, palm sugar, water and allow to boil for 2 hrs.
• Prepare odon noodles and cut julienne veg.
• Strain stock and clarify, place back in pot for warming later. Soya sauce and coriander will be added later.
• Score fat of pork belly in a criss-cross pattern. Season with salt, pepper and crushed coriander corns.
• Place fat-side up on a baking tray and completely cover with layers of lard.
• Cover with foil and cook for 5-6 hrs. Remove and place between layers of wax paper and two cutting boards with a weight on top for 12 hrs.
• Cut belly into squares and sprinkle fat side with salt. Fry in a griddle pan until crunchy crackling appears.
• Place noodles in bottom of large serving bowl and garnish with julienne veg and squares of belly, broth is served on the side for pouring over.