Prep time: 20 mins  
Cooking time: 1.5 hours
Serves: 4 

Ingredients 

• 1kg Borrowdale Pork Belly, boneless, rind on
  
• 250g chillies in soy bean oil
  
• ½ bunch mint
  
• 4 Tahitian limes, juice and zest
  
• 2 red chillies, chopped
  
• 50ml kecap manis (sweet soy)
  
• 2 fresh garlic cloves
  
• 5 coriander roots, washed
  
• 250g dark palm sugar, shaved
  
• 2 rice paper roll sheets
  
• ¼ green cabbage
  
• 1 carrot
  
• ¼ bunch green shallots
  
• ½ red onion
  
• ¼ packet crispy shallots
  
• 1 squeeze bottle of aioli
  
• 2 limes, juice and zest
  
• 1 knob of ginger
  
• 50g toasted white sesame seeds
  
• Unhulled tahini, if desired

Method 

1. Preheat oven to 180°C, fan-forced. Cut pork belly into 3cm cubes, season and place on roasting tray, then place in oven for approximately 50 minutes

2. Make marinade by placing in blender, chillies in soy bean oil, mint, juice and zest of limes, red chillies, kepak manis (sweet soy), garlic and coriander roots, then add
   palm sugar shaved with a knife.
   

3. Once pork has had initial cook in the oven, drizzle over some of the sauce to glaze pork pieces and place back in oven to ensure pork pieces are extra sticky. Keep remainder of sauce to enjoy with meal. This also makes a great stirfry sauce for another night.
   

4. Deep-fry rice paper wrappers at 180°C, fan-forced. Drain on paper towel and reserve until serving to place under pork pieces with salad.
   

5. For salad, with either a mandoline or a sharp knife, shave cabbage and julienne carrot, and fine slice shallots and red onion.
   

6. Pour lime dressing of aioli, zest and juice of 2 limes, microplaned knob of ginger, onto shaved vegetables and mix just prior to serving. For an extra sesame hit add sesame seeds or unhulled tahini