For the Pork:
1. Slice the belly of pork and add to a freezer bag so you can add the marinade and coat the meat without making a mess.
2. To a pestle and mortar add lemon grass, red chilli and garlic cloves.
3. Next add chopped coriander roots, the ginger, palm sugar and then the white peppercorns. Pound to a fine paste then add a good glug of fish sauce and soy sauce.
4. Pour the mixture into the bag, add the pork, seal well and massage over the meat well.
5. Allow to marinate for 4-6 hours or preferably overnight in the fridge.
6. Heat the griddle pan for 10 minutes until very hot and put the marinated pork slices to the griddle in batches.
7. Cook each side for 3-4 minutes until they have markings on each side. Do not keep turning the meat over as it will stick to the pan. Wait until well cooked on one side before turning.
8. The pork should be caramelised on both sides. Continue to cook the rest of the meat the same way.
9. And allow the pork once cooked to rest for a few minutes.
10. Serve with the hot noodle salad.
For the noodle salad:
11. Heat the oil in a frying pan until hot over a medium heat and add the sliced garlic and onions. Fry until brown then remove with a slotted spoon to cool.
12. Make sure the oil remains hot and add the krachai, galangal and chillies.
13. Cook until the chillies have softened slightly then add the grated palm sugar.
14. Add the soy sauce, fish sauce and sesame oil and mix through. Allow to caramelise.
15. Add the drained noodles and chopped saw tooth coriander and sweet basil and mix well. Add half of the crispy fried garlic and onions leaving the rest for a garnish.
16. Immediately remove from the heat and place onto a serving platter. Garnish with the remainder of the crispy onions.