Vietnamese pancakes stuffed with roasted pork belly

For the pork belly roast:

• 1 x 800 g Woolworths Pork Belly Roast
• 2 t Maldon Sea Salt
• 2 t Woolworths White Pepper
• 250 ml Woolworths 100 % Coconut Water
• 2 T Blue Elephant Fish Sauce
• 1 French shallot, quartered
• 4 Woolworths Peeled Garlic cloves, finely sliced
• 1 thumb-size piece Woolworths Whole Ginger, sliced

For the Vietnamese pancakes:

• 150 g Woolworths Rice Flour
• 40 g Maizena Cornflour
• ½ t Woolworths Turmeric
• 300 ml water
• 125 ml Woolworths Coconut Cream 
• 4 Woolworths Mild Spring Onions, finely chopped
• Pinch of Maldon Sea Salt
• Woolworths Canola Oil, for frying

For the dipping sauce:

• 125 ml water
• 1 T Woolworths White Sugar
• 60 ml Asian Rice Vinegar
• 1 T Asian Sesame Oil
• 1 African Bird’s Eye Chilli, finely sliced
• 1 Woolworths Peeled Garlic cloves, finely sliced

For the herb salad:

• 5 g fresh basil
• 5 g fresh coriander
• 5 g fresh mint
• 5 g fresh dill
• 1 seedless lime, juiced and zested
• Asian Rice Vinegar, for drizzling
• Blue Elephant Fish Sauce, season to taste

To garnish:

• 20 g fresh mung bean sprouts
• 1 African Bird’s Eye Chilli, finely sliced
• 100 g mini cucumber, roughly chopped
   

1. Preheat your oven to 230°C (or as high as your oven safely allows). Score the pork belly skin in a crosshatch pattern. Rub the pork all over with Maldon sea salt, ensuring it gets into the scored skin. Place the pork, skin-side up, in a roasting dish or ovenproof tray.
2. Roast uncovered for 20–25 minutes, or until the skin is golden and blistered (crispy crackling should begin to form). Carefully remove the pork from the oven and reduce the temperature to 160°C.
3. Season the crackling with the white pepper and pour coconut water into the base of the tray, followed by fish sauce, shallots, and garlic. The liquid should not touch the crackling — just enough to braise the underside. Return the tray to the oven and roast for another 45 minutes.
4. While the pork roasts, make the pancake batter by combining the dry ingredients in a large bowl. Mix the water and coconut cream together and whisk into the flour mixture. Add half the spring onions and leave to rest for 30 minutes. 
5. For the dipping sauce, heat the water and sugar together in a small pot until the sugar has dissolved. Add the remainder of the sliced garlic, rice vinegar, sesame oil and chilli and bring to the boil. Remove from the heat and set aside to cool. 
6. Add 3 T of canola oil to a non-stick pan or wok over medium heat. Add 1/3 cup of batter to the pan and immediately swirl it around to cover the base of the pan. Cook, covered, for 3–5 minutes, or until the edges are noticeably crispy. 
7. Allow the pork to rest for 10 minutes before slicing. Top each pancake with the roasted pork belly. 
8. Just before serving, make the herb salad by combining all the herbs together with the lime zest and juice, rice vinegar and fish sauce.
9. Top the pork belly-filled pancakes with the prepared herb salad and serve with the dipping sauce.
    

For a meat-free twist, skip the roast pork belly and fill with Woolworths Smoked Trout Ribbons, fresh herb salad, thinly sliced radish and crisp mung beans.