Lemongrass Pork Roll
A roll like this is something I probably would eat at least once a week if I am working from my office - I love them - spicy, filling and packed with crunch and flavour. Making them at home for yourself is super easy and the marinade is one which packs a serious punch. I also love having this dish served over rice for more of a dinner time meal!
Prep: 25 minutes - Cook: 15 minutes - Serves: 4 - Difficulty: Super Easy - Recipe: Hayden Quinn
Ingredients
Lemongrass Pork
800g boned pork shoulder (or neck), thinly sliced
2 cloves garlic, minced
4 stalk lemongrass, trimmed roughly chopped
3 kaffir lime leaves
1 golden shallot, roughly chopped
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon olive oil
Pinch black pepper
Pinch sea salt
Quick Carrot Pickle
1 medium carrot, finely peeled using a julienne peeler
3 tablespoons rice vinegar, or white wine vinegar
1 teaspoon sugar
1 teaspoon sea salt
To serve
4 baguette rolls, sliced open
2 cup mixed fresh herbs (mint, coriander, Thai basil are great options!)
2 medium Lebanese cucumber, quartered lengthwise
Mayonnaise, to serve (optional)
Chili crunch, to serve*
Notes
* Find a chilli paste or “crunch” from your local Asian grocers. You can also use chilli oil if you prefer.
* Store any of your Quick Carrot Pickle in a glass jar and in the fridge for up to 3 months.
Method
Step 1. Preheat BBQ to high. Put the garlic, lemongrass, lime leaves and shallot into a mortar and pestle and bash until pureed. Add in the brown sugar, soy sauce, fish sauce and olive oil and bash to combine until you form a paste, it’s okay if it’s a little chunky.
* Alternatively, you can use a food processor. Just place all the above ingredients into a food processor and blitz until you form a paste.
Step 2. Coat the sliced pork all over in the marinade. If you have time, cover and set aside to marinate for 1 hour, or in the fridge overnight.
Step 3. Grill the pork pieces for 2-3 minutes on each side, until browned and crisp on the outside and cooked through. Closing the BBQ lid between flips.
* You can also sear these pork slices on a grill plate over high heat on the stove top. Or, add a good drizzle of olive oil to a frying pan over high heat and cook for 2-3 minutes on each side.
Step 4. While the pork is cooking, make the Quick Carrot Pickle. Add the vinegar, sugar and salt into a small bowl. Add in the carrot and toss to combine. Allow to sit and soften until ready to serve.
Step 5. To assemble the Lemongrass Pork Rolls, open up your fresh baguettes and layer in the Lemongrass Pork, the cucumber batons, the Quick Pickled Carrots and the fresh herbs. Spread the top half of the baguette with chilli crunch and mayonnaise if using.
