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Recipes

    Ingredients
    • 2 tablespoons sea salt flakes
    • 2kg boneless pork belly, skin scored at 1cm intervals
    • 1 tablespoon vegetable oil 
    Marinade
    • 3 garlic cloves
    • 2 small red chillies coarsely chopped
    • 2 lemongrass stalks, thinly sliced
    • 60 ml (¼ cup) fish sauce
    • 40 gm grated light palm sugar
    • Place all ingredients in a food processor or mortar & pestle.
    • Blitz or grind till paste consistency.
    To Serve
    • 1 carrot julienned
    • 1 lebanese cucumber julienned
    • 50ml lime juice
    • ¼ cup mayonnaise of your choice
    • 8-10 fluffy white rolls, halved
    • ½ cup mint
    • Vietnamese mint
    • Coriander
    • 3 spring onions shredded thinly sliced diagonally
    Directions

    Preheat oven to 180°C. Rub the marinade into the pork belly. Rub half the sea salt into the pork skin, drizzle with oil and rub into the skin.

    Place the pork, skin-side down, on a large oven tray and cook for 1 hour.

    Increase the temperature to 200°C (400°F), turn the pork, sprinkle the skin with the remaining sea salt and cook for a further 1 hour or until the skin is golden and crunchy. 

    Julienne carrot and cucumber, squeeze with fresh lime to dress and set aside.

    Slice pork and spread mayonnaise onto halved rolls.

    Fill rolls with pork, salad and garnish with fresh herbs.




    Cooking Time: >1 hr
    Dish Type: Salad
    Occasion: Casual,Entertaining,Sunday Lunch
    Special Diets: None
    Cuisine: Asian,Modern
    Kids Friendly: Probably not