2 x tablespoons sea salt flakes
1 x 2 kg piece boneless pork belly with skin scored at 1 cm intervals
1 x tablespoon vegetable oil
3 x garlic cloves
2 x small red chillies coarsely chopped
2 x lemongrass stalks, thinly sliced white part only
60 ml (¼ cup) fish sauce
40 gm grated light palm sugar
Place all ingredients in a food processor or mortar & pestle.
Blitz or grind until paste reaches desired consistency.
Preheat oven to 180°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 200°C (400°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
½ 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.
50 ml lime juice
¼ cup mayonnaise of your choice
8-10 fluffy white rolls, halved