Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 5.94 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/3 cup brown sugar
- 2tablespoons fish sauce
- 1tablespoons lemongrass paste
- 1 clove garlic, crushed
- 1 lime, juiced
- 1 1/2tablespoons vegetable oil
- 700grams pork rashers
- 1/2teaspoons sea salt flakes
- 1 red onion, sliced into rounds
- 4 crusty bread rolls, warmed
- 1 Lebanese cucumber, peeled into ribbons
- 1 green chilli
- 1/2 bunch coriander, leaves picked
Nutrition per serving
3300kJ / 792Cal
3300 Kilojoules or 792 Calories
38% of daily energy intake*
Protein
39.8grams
Fat
48.8grams
Carbs
48.2grams
Sugars
20.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Throw down a rug and settle in for some picnic food with these tender pork belly rolls, destined to become one of your favourite lunch recipes.
Method
Step 1 of 4
Preheat oven to 240°C/220°C fan-forced. Line a large baking tray with foil. Combine sugar, sauce, lemongrass, garlic, lime juice and 1 tbs oil in a large bowl. Reserve half the sauce mixture in a small bowl and set aside.
Step 2 of 4
Remove rind from pork and reserve. Add pork to sauce mixture in a baking dish, turning to coat. Set aside for 10 minutes to marinate, or longer if time permits.
Step 3 of 4
Place pork on tray and place a wire rack over the top. Place reserved rind on rack, then sprinkle over salt and drizzle with remaining oil. Bake for 30 minutes, adding onion to rack in the last 10 minutes of cooking, or until cooked.
Step 4 of 4
Cut a slit in roll tops. Place cucumber, a piece of pork and onion in each roll, then drizzle with reserved sauce mixture. Top with sliced chilli, coriander and a piece of crackling, then serve.
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