Roast pork bun with pickled ginger and Asian slaw
The idea of putting tasty fillings in bread has been part of Spanish and Australian culture for a very long time. This roast pork bun is simple once the pork belly is cooked. You can roast your own or it works well with red roast pork you can pick up from most Asian takeaway restaurants.
Frank Camorra's roast pork bun with pickled ginger and Asian slaw. Photo: Marina Oliphant
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500g roast pork belly (Frank Camorra's rost pork belly recipe here)
220g carrots julienned
100g pickled Japanese ginger
100g wombok cabbage, finely shredded
1 handful coriander leaves, ½ roughly chopped
*200ml garlic mayonnaise
squeeze of lime juice
6 floury or seedy baps or soft rolls
* A recipe for garlic mayonnaise click here
Slice the crispy skin from the cooked pork belly and put skin aside. Using two forks, tear pork into thin shreds and place in a bowl. Add carrot, pickled ginger, wombok cabbage and chopped coriander. Spoon in the mayonnaise and mix gently with a fork to prevent herbs and ginger forming clumps. Season with pepper and lime juice.
Put the pork skin on a foil-lined baking tray and place under a hot grill for about five minutes or until the skin is crisp. Turn it over and cook the other side, then remove from heat and leave to cool on kitchen paper.
Slice into thin strips with a sharp, heavy knife. Split baps, place a small pile of coriander leaves on the bottom half of each roll, spoon on pork and carrot slaw, then place a few strips of crackling on each one. Close and eat immediately.