Who would have thought that my pork belly (from Murray Valley Pork) would stretch itself to make not one, but two delicious Asian inspired meals? We had quiet a bit of pork belly left over from dinner and there was NO WAY that I was throwing it out – so I was inspired to create these delicious Vietnamese pork rolls.
Put down your vegemite sandwich, because I think that you can create these Vietnamese rolls in practically the same amount of time. And it sure is a deliciously healthy option for your lunch.
When you have the delicious roast pork just waiting for you to take him out of the fridge and slice him up – to be shared with friends and family alike – I don’t know what else I am meant to do?
VIETNAMESE PORK ROLLS
Vietnamese baguettes or other similar crusty white bread rolls
2 tablespoons store-bought aioli
1 large Lebanese cucumber, sliced
½ cup coriander sprigs
2 spring onions, green part only
1 large carrot, peeled, coarsely grated
⅓ cup rice wine vinegar
⅓ cup caster sugar
⅓ cup rice wine vinegar
⅓ cup caster sugar
1 long red chili
Asian style pork belly
In a bowl, place your grated carrot, rice wine vinegar and sugar. Mix to combine and then allow to stand for 5 minutes.
Meanwhile, slice open your bread roll. Place a layer of aioli on one side of the bread, top with slices of pork belly, cucumber, coriander sprigs, spring onion and red chili. Finish with the grated carrot and then serve.
These are best eaten straight away – although I did wrap mine up in a white paper bag and send it to work with my husband for lunch and he said it survived the journey.
Some Vietnamese rolls contain store-bought pork liver pâté – however I didn’t include this seeing as I am pregnant.
