200 g cooked pork neck, finely sliced
200 g cooked medium tiger prawns, peeled & de-veined
1 bunch mint, picked
1 bunch Asian basil, picked
1 bunch coriander, each sprig sliced into thirds
1 bunch small spring onions, green part only
1 green mango, peeled & julienne
2 tbsp Fried red Asian shallots
nuoc mam cham dipping fish sauce, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Fill a pan with water and bring to a simmer. Blanch the spring onion for 1 minute then transfer to absorbent kitchen paper and set aside.
Line a few long platters with a bed of the green mango.
Place 1 prawn on a bench or chopping board, then stack on top of the prawn 2 mint leaves, 2 Asian basil leaves, 1 sprig of coriander and lastly 1 piece of pork neck.
Now wrap a spring onion around all ingredients and tuck the spring onion under itself to form a nice tight parcel. Place the prawn & pork parcel on top of the green mango and repeat this process with the remaining ingredients.
Dress with nuoc mam cham dipping fish sauce and garnish with fried shallots.
Serve as a pre dinner snack or entrée.
Want to try another pork belly recipe? Take a look at Matthew Evans’ braised pork belly with brown sugar and star anise. For something a little more French, Stephane Reynaud’s caramelised pork belly recipe fits the bill. Or, browse all our pork belly recipes.