CHAR SIU PORK ROLL
WITH PICKLED VEG & CHILLI MAYO
Serves: 4 | Prep time: 10 – 15 min | Cook time: 2-2 ½ hours
If you love a bahn mi style roll then you’ll love this Char Siu Pork Roll with Pickled Veg & Chilli Mayo recipe. We’ve upped the flavour with our marinated Char Siu boneless pork belly spare ribs. The simple pickled veg works so well with the richness of the pork belly. The long cooking time to make the ribs melt in your mouth tender is totally worth it!
If gluten doesn’t agree with you, try wrapping some of the pork, pickle, cucumber, chilli and coriander up in a rice paper sheet. Serve with the chilli mayo on the side.
Recipe and images courtesy of Alana Lowes.
3 Borrowdale boneless pork belly spare ribs in char siu sauce
4 crusty long rolls, halved lengthways*
80g pate (optional)
1 small Lebanese cucumber
1 long fresh red chilli, finely sliced
1 carrot, peeled and julienned
½ small red onion, finely sliced
¼ cup caster sugar
⅓ cup rice vinegar
½ tsp salt
¼ cup mayonnaise
1 tbs Sriracha**
½ tsp soy sauce
Fresh coriander leaves
Extra Sriracha or your favourite chilli sauce (optional extra)
* ideally banh mi bread rolls from a Vietnamese bakery.
** substitute Truff sauce for bonus truffle flavour
Preheat the oven to 140°C fan forced.
To cook the char siu pork belly, place the pork in a baking tray with a small amount of water. Cover with baking paper then tightly seal with foil. Cook for approximately 1.5-2 hours at around 140C, or until tender. Then remove the paper and foil and cook for approximately 20 mins at 180-200°C or until caramelised.
While the pork is cooking, prepare the carrot and onion pickle. Start by placing the carrot and onion into a heat proof bowl. Add the vinegar, caster sugar, salt to a small saucepan and heat over a medium heat until the sugar is dissolved. When ready, pour the pickle liquid over the carrots and onion. Cover the bowl and refrigerate.
For the chilli mayonnaise, mix all the ingredients together in a small bowl.
Warming the bread rolls is optional but recommended. Heat the bread rolls gently for a few minutes in a warm oven. When ready, spread some pate on one side of the bread roll and the chilli mayonnaise on the other side. Slice the pork into strips and divide between the buns. Top with pickled carrot and onion. Finish with some fresh coriander and fresh chilli. For extra spice, feel free to add extra sriracha or your favourite chilli sauce.