Ingredients
500gm piece pork belly
8 crispy long white rolls
2 Lebanese cucumbers, thinly sliced into strips
To serve: coriander, sliced long red chilli, mayonnaise, Hoisin sauce
Some recipes use chicken liver pâté also - optional
Pickled carrot and daikon
300 ml white wine vinegar
100gm sugar
1 carrot, cut into matchsticks
1/2 daikon, cut into matchsticks
Method
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You can buy pickled carrot and daikon, but it’s pretty simple to make.
Combine vinegar, sugar, and 250ml warm water in a saucepan over medium heat, stir until sugar dissolves. Set aside to cool.
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Then add carrot and daikon and refrigerate in an airtight container to pickle.
A week would be ideal.
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Preheat oven to 200C.
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If you want crisp pork, you have to score the skin. Ask your butcher or do it yourself with a very sharp knife. Cut lines 1cm apart on the skin, and then slice lines diagonally the opposite way.
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Rub 2 teaspoons of salt over the skin and into the cuts.
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Roast pork 40 to 45 minutes or until golden and crisp.
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Allow pork to rest for 10 minutes and then thinly slice.
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Spread a small amount of Hoisin and mayonnaise on the roll, and then fill with the other ingredients.
Recipe courtesy of Magnum + Queens Wines, who recommend pairing this with a glass of the Jordi Miro Garnatxa Negra / Syrah 2015 - Terra Alta, from Spain
