This recipe makes delicious soft rolls or BAP’s. I love pork belly but it is pretty bad for you, so make it a “sometimes” food
Makes 8 rolls
For the pork
1 piece of pork belly (roughly 1.25 kgs) score the skin approximately 1 cm apart, approximately 1 cm deep (or look for a piece that is already scored)
3 teaspoons of 5 spice
1 teaspoon of turmeric powder
1 teaspoon cumin powder
For the salsa
1/2 a fresh pineapple
1 red capsicum (finely chopped)
1 spring onion (finely chopped)
1/2 a red onion (finely chopped)
1 loose cup of coriander leaves
The juice of one lime
For the Rolls
8 Long Rolls or Baps
Coleslaw (I use the coleslaw with Wasabi mayo from my previous recipe)
Mix the spices together and rub over both sides of the pork belly and marinate for 2 hours or overnight. Preheat the oven to 240C, and put the pork on the rack of a roasting tray skin side up, half fill the roasting tray with water (the pork shouldn’t be in the water, it should be over it) Roast for 30 mins at 240C, and then reduce to 180C, if the skin still isn’t crispy you can increase the heat back to 240 but watch it as it can burn easily. Remove the oven and set aside to rest.
Chopped the pineapple into 2cm cubes, mix with the rest of the salsa ingredients.
To make the buns, split open a bun and fill with coleslaw, pork and salsa.