Pork and kimchi rolls

Pork and kimchi rolls

By
From
Dig In!
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
125ml rice wine vinegar
2 tablespoons caster sugar
2 lebanese cucumbers, thinly sliced
left-over pork belly
1 teaspoon sesame oil
kewpie mayonnaise, to serve
1 baguette
260g Kimchi
handful coriander leaves
3 spring onions, thinly sliced
1 large carrot, julienned
1 tablespoon toasted sesame seeds

Method

  1. In a small saucepan put 125 ml water, the rice wine vinegar and sugar. Bring to the boil then add the sliced cucumber. Turn off the heat and leave the cucumber to cool down and pickle in the liquid, about 30 minutes.
  2. Slice the pork belly into 1 cm thick slices. Reheat it in a frying pan with the sesame oil.
  3. To assemble, drain the pickled cucumber and pat it dry. Spread a layer of kewpie mayo on the base of the baguette, then top with the pickled cucumber, pork belly, a layer of kimchi, the coriander, spring onion, julienned carrot and finally a sprinkle of sesame seeds. Slice the baguette into 4 and serve.
  4. For picnics or snacks, slice the baguette into 5 cm thick pieces and you have yourself 8 individual rolls.
Tags:
dig in
brent
owens
masterchef
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