- Dish Type Roast
- Occasion Sunday Lunch
- Cut Belly
- Serves 8-10
- Prep Time 45 mins
- Cook Time 2 hrs
Ingredients
- 2 tbsp Sea salt flakes
- 1 x 2kg piece Boneless pork belly
- skin scored at 1cm intervals
- 1 tbsp Vegetable oil
- 3 cloves Garlic
- 2 Small red chillies coarsely chopped
- 2 lemongrass stalks, thinly sliced white part only
- 60 ml (¼ cup) Fish sauce
- 40g Grated light palm sugar
- 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
- Coriander
- 3 Spring onions shredded thinly sliced diagonally
Directions
Step 1/11
Preheat oven to 180°C.
Step 2/11
Place garlic, chilies, lemongrass, fish sauce and palm sugar in a food processor or mortar & pestle.
Step 3/11
Blitz or grind till paste consistency.
Step 4/11
Rub the marinade into the pork belly.
Step 5/11
Rub half the sea salt into the pork skin, drizzle with oil and rub into the skin.
Step 6/11
Place the pork, skin-side down, on a large oven tray and cook for 1 hour.
Step 7/11
Increase the temperature to 200°C
Step 8/11
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.
Step 9/11
Julienne carrot and cucumber, squeeze with fresh lime to dress and set aside.
Step 10/11
Slice pork and spread mayonnaise onto halved rolls.
Step 11/11
Fill rolls with pork, salad and garnish with fresh herbs.