Preparation time is 20minutes
Cook time is 1hours 30minutes
Total time is 1hours 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 1teaspoons Chinese five spice
- 3 sprigs coriander
- 1 Lebanese cucumber
- 6 long crusty white bread rolls
- 300grams fine cut coleslaw
- 3teaspoons sea salt flakes
- 1tablespoons rice bran oil
- 2/3 cup sriracha mayonnaise
- 1kilograms pork belly
- 1 lime, cut in half (to serve)
Nutrition per serving
5070kJ / 1210Cal
5070 Kilojoules or 1210 Calories
58% of daily energy intake*
Protein
26.3grams
Fat
100grams
Carbs
51.8grams
Sugars
7.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Crunchy and succulent, you'll love these pork belly bahn mis. Our recipe puts a new twist on the traditional favourite - perfect for lunch or dinner.
Method
Step 1 of 4
Pat pork rind dry with paper towels. Using a sharp knife, score rind at 1cm intervals. Place on a plate, then refrigerate, uncovered, for 4 hours or overnight, if time permits.
Step 2 of 4
Remove pork from fridge and stand for 30 minutes to bring to room temperature. Combine spice and salt flakes in a bowl and season with pepper. Rub three-quarters of the spice mixture into pork rind. Rub remaining spice into underside.
Step 3 of 4
Preheat oven to 240°C/220°C fan-forced. Drizzle oil over pork, then place in a roasting pan, rind-side up, and bake for 45 minutes. Reduce heat to 180°C/160°C fan-forced and bake for a further 45 minutes or until rind is golden and crisp. Set aside for 15 minutes to rest.
Step 4 of 4
Slice pork, using scoring marks as a guide. Serve pork in split rolls with mayonnaise, coleslaw, cucumber, coriander and lime halves.
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