Ingredients
For the pork belly
- 1250 g pork belly
- 15 g satay powder
- 50 g fish sauce
- 25 g soy sauce
- 8 g pepper, freshly ground
- 25 g Bresc Garlic puree
- 25 bg Bresc Lemongrass puree
- 25 g Bresc Ginger puree
For the rolls
- 20 sheets rice paper
- 3 carrots
- 5 stalks spring onion
- chives
- 250 g bean sprouts
- 38 g coriander, chopped
- 25 g mint, chopped
- 125 g rice
- 125 g pork rind
- black pepper
- 15 slices pork belly
- 0,5 head green lettuce
For the dip
- 100 g fish sauce
- 13 g Bresc Lemongrass puree
- 50 g wine vinegar
- 65 g sugar
- 25 g Bresc Beemster garlic puree
- 3 carrots
- 50 g Bresc Grilled bell pepper puree
- 50 g Bresc WOKchilli
- 3 limes, grated peel and juice
- 5 stalks spring onion
- black pepper
- 5 dl water