A thin rice-paper pancake, topped with fried pork belly, spring onion, chilli and ginger topped with coriander and mayo.
- 60 ml (¼ cup) vegetable oil
- 500 g boneless, skinless pork belly, cut into 1-cm cubes
- 1 bunch spring onions, finely sliced
- 2 garlic cloves, finely chopped
- 1 tsp grated ginger
- 1 bird’s eye chilli
- 2 tsp fish sauce
- 1 tsp sugar
- 6 sheets rice paper
- 2 eggs, lightly beaten
- ½ cup finely shredded coriander
- Japanese mayonnaise, 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.
- Heat a large frying pan over medium heat. Add 1-2 tablespoons of the oil, then add the pork belly and fry until lightly browned. Add the spring onion, garlic, ginger and chilli and fry for 1 minute or until fragrant. Add the fish sauce, sugar and the remaining oil and cook for a few minutes or until golden.
- Preheat a barbecue flat plate or chargrill pan over high heat. Place one sheet of rice paper on the grill plate, then top with some of the pork belly mixture, including the oil. Drizzle over some of the beaten egg and cook until the egg has set and the rice paper is golden and crisp on the base. Remove from the pan, drizzle with mayonnaise and scatter with coriander. Serve then repeat with the remaining rice paper and toppings.
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Photography by Adam Liaw.