This is a bread-less version of the Vietnamese sandwich. Juicy pork belly with crackling mixed with pickled vegetables and a spicy mayonnaise. This recipe makes about 12 rolls.
1kg of Pork belly
Chinese five spice powder
1 daikon, thinly sliced and pickled with white vinegar, sugar and chili
1 carrot, shredded and pickled with vinegar and salt
1 liter of white vinegar
1 cup of sugar
1 bird’s eye chili, sliced
2 cucumbers, sliced
½ cup mayonnaise
2 tablespoons of sriracha sauce or any other hot sauce
12 rice paper wrappers
Start by pickling the vegetables the night before. In a medium saucepan, over medium heat, add 750ml of the vinegar and the sugar. Stir until the sugar has dissolved and add the sliced daikon. Then place in an airtight container. Refrigerate until ready to use. For the shredded carrot, just mix it with the remaining vinegar and some salt. Store in an airtight container in the fridge until ready to use,
For the pork belly, preheat the oven to 180C/350F. Pat dry the pork belly with paper towels. Score the pork skin with a sharp knife. Be careful not to cut the meat. Sprinkle some salt and five spice powder on the skin and on the meat side. Roast for about 1 ½ hours. Then broil for about 12 minutes untill the skin gets crispy and the crackling forms. Be careful not to burn it. Cut the meat into thin slices.
Mix the mayo with the hot sauce. Set aside.
Fill a large bowl with warm water. Place one wrapper in the water until it softens a bit. Then remove from the water and place it on a flat plate. Arrange the cucumber slices, coriander leaves, pickled carrot, pickled daikon and some slices of pork belly. Add a bit of the spicy mayonnaise. Roll the paper like a burrito. Repeat with the remaining filling.