Roast Pork Tiger Rolls

Makes: 10 rolls

Preparation time: 15 minutes

Cooking time: 30 minutes

Difficulty: Easy

Ingredients

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1kg pork belly, scored and salted (left in fridge overnight)

1 carrot, julienne

1 daikon, julienne

½ cup sugar

½ cup water

½ cup white vinegar

XX kimchi

Hoisin

Bbq sauce

1 cucumber, sliced

Coriander leaves, to serve

Cut chilli, to serve

10 tiger rolls, lightly toasted

Method

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1. Score pork belly, or prick all over with a knife. Salt and leave in the fridge uncovered, overnight. Remove from the fridge, remove excess salt, pat dry and bring up to room temp before roasting.

2. Preheat oven to 250 degrees. Rub with oil and salt. Place into oven and cook for 20 minutes. Afterwards reduce the oven temp to 200 degrees and continue cooking until the pork is tender and skin crispy, about 30 minutes. Finish under the grill to ensure the skin has crackled. Remove and rest.

3. For the pickled carrot and daikon, place the sugar, water, vinegar into a saucepan and bring to the boil until sugar has dissolved. Pour over the julienned carrot and daikon. Set aside to pickle and drain for serving.

4. Mix together the hoisin and bbq sauce. Set aside for serving.

5. To serve, spread the base of the roll with the sauce. Layer the cucumber on the base, then top with kimchi, then pork belly. Top with the pickled carrot and daikon, and then coriander leaves and cut chilili.