Name: Pork Belly Spring Rolls with Creamy Coconut Dipping Sauce
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Yield: 16 spring rolls
Ingredients: For pork belly:; 1 lb. pork belly; 1/4 cup water; For creamy coconut dipping sauce:; 1 clove garlic; 1 cup cilantro leaves and stems, packed; 1 cup coconut milk; 1/2 cup cashews; 1 1/2 Tbsp. rice vinegar; 1 Tbsp. fish sauce; 1 Tbsp. honey; 1 Tbsp. lime juice; To assemble:; 16 round rice paper wrappers (bånh trång); 1 carrot, peeled and cut into matchsticks; 1 cucumber, cut into matchsticks; 1 mango, peeled, cored, and cut into matchsticks; 1/4 head red cabbage, shredded; 1/4 cup sliced mint leaves

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Pork Belly Spring Rolls with Creamy Coconut Dipping Sauce

Recipe by Michael Kimball, Savory Spice Test Kitchen

Healthy Cooking

A simple make-ahead meal that features fresh-cut fruit and veggies alongside succulent, sweet-spiced pork belly.

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Serves 16 spring rolls

Prep Time 20 minutes

Cooking Time 1 hour 10 minutes

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Pork Belly Spring Rolls with Creamy Coconut Dipping Sauce

Ingredients

For pork belly: 1 lb. pork belly

4 tsp. Cantonese BBQ Pork Rub

1/4 cup water For creamy coconut dipping sauce: 1 clove garlic 1 cup cilantro leaves and stems, packed 1 cup coconut milk 1/2 cup cashews 1 1/2 Tbsp. rice vinegar 1 Tbsp. fish sauce 1 Tbsp. honey 1 Tbsp. lime juice

1 Tbsp. Toasted Sesame Seeds

To assemble: 16 round rice paper wrappers (bånh trång) 1 carrot, peeled and cut into matchsticks 1 cucumber, cut into matchsticks 1 mango, peeled, cored, and cut into matchsticks 1/4 head red cabbage, shredded 1/4 cup sliced mint leaves

Directions

Step 1 To roast the pork belly: preheat oven to 300 degrees. Cut pork belly into 4 to 5 thick slices, like thick bacon, and rub all sides with Cantonese BBQ Pork Rub. Pour water into a small baking dish. Place pork belly slices in a single layer across the bottom. Cover tightly with aluminum foil and cook for 1 hour until pork is tender with a slight chew. Increase oven temperature to 400 degrees, remove foil covering, and cook for another 10 min. until pork has browned slightly. Cut pork belly into 2-inch pieces and set aside.

Step 2 To make the dipping sauce: add all ingredients to blender and blend for 30 seconds until smooth, scraping the sides as needed. Pour sauce into small bowls for dipping and chill until ready to serve.

Step 3 To assemble: fill a wide, shallow bowl with water. Submerge rice paper wrappers in water for 6 to 7 seconds. Transfer to a clean surface and begin layering fillings (2 pieces of pork belly; a few pieces of carrot, cucumber, mango, and red cabbage; and a pinch of mint) in a 5-inch row just below the center of the wrapper. Use two hands to bring bottom of wrapper up and over the fillings, forming the start of a tight roll. Fold in left and right sides before rolling fillings all the way to the top. Space rolls out on a serving platter to prevent sticking. Serve with dipping sauce while pork is still warm or chill and serve cold.

Recipe Notes

Vegan/Vegetarian: Substitute sliced, seared portobello mushrooms (3 to 4 min. per side) for pork belly, soy sauce for fish sauce, and agave for honey.

Nut-free: Omit cashews from dipping sauce.