Vietnamese Caramelised Pork & Egg Rice Paper Rolls
 
 
Serves: 4-8
Ingredients
  • 2kg pork belly (free range organic if possible)
  • About 1 litre of coconut water (I used cocobella but you can also use fresh drinking coconuts)
  • ¾ tsp salt
  • 3 cloves of garlic smashed with the flat blade of a knife or your palm and remove the skins
  • 12 eggs boiled & quartered lenthways (free range organic if possible)
  • A selection of fresh Vietnamese herbs & lettuce (or any lettuce preferred if using for lettuce wraps)
  • Rice paper
Instructions
  1. Cut the pork belly into 5cm wide strips (skin on)
  2. Place the pork in one layer in a pot
  3. Gradually pour in the coconut water until it is just barely covered like the picture (you may not need the entire 1L)
  4. Add the salt
  5. Cover and bring to boil, once boiling, reduce to a simmer for about 12 mins
  6. In the meantime, boil the eggs medium (here is a chart to help with timing)
  7. Wash and spin dry the lettuce and assorted herbs
  8. Make the Vietnamese dipping sauce while you are waiting
  9. The pork should be almost cooked through
  10. Remove the lid and allow to continue simmering to evaporate the liquids
  11. When the liquids are almost completely evaporated, add the smashed garlic
  12. Give it a stir around to brown the garlic and release the flavours
  13. The Pork should start caramelising now, turn frequently and allow to brown on all sides
  14. Turn off the heat and allow to cool enough to handle for slicing
  15. Thinly slice the pork and plate with the quartered eggs, lettuce and herbs
  16. Serve with Rice Paper & Vietnamese dipping sauce to wrap & roll as you go
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/vietnamese-caramelised-pork-egg-rice-paper-rolls/