2 tablespoons sea salt flakes
1 x 2kg piece boneless pork bellyâ€¨skin scored at 1cm intervalsÂ
1 tablespoon vegetable oilÂ
3 garlic cloves
2 small red chillies coarsely chopped
2 lemongrass stalks, thinly sliced white part only
60 ml (Â¼ 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.
Preheat oven to 180Â°C.
Rub the marinade into the pork belly.
Rub half the sea salt into the pork skin, drizzle with the 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 200Â°C (400Â°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.
1 carrot julienned
1 lebanese cucumber julienned
Â½ cup (loosely packed) each mint
3 spring onions shredded thinly sliced diagonally
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.
50ml lime juiceÂ¼ cup mayonnaise of your choice
8-10 fluffy white rolls, halved