Introduction
Indulge in a culinary delight with Redbloom Porkbelly Springrolls! This dish pairs the rich, savory taste of seared pork belly with the fresh crunch of vegetables, all wrapped in a delicate rice paper and served with a flavorful dipping sauce. Perfect for a shared meal with friends or family, these springrolls are sure to be a hit at any gathering.
Quick Overview
- Cooking Time: 40 minutes
- Calories: 500 per serving
- Servings: 3
Ingredients
For the Pork Belly
- 1 lb pork belly
- Pinch of salt, black pepper, onion powder (or hing for a low-FODMAP option)
For the Springrolls
- 9 sheets Vietnamese rice paper
- 3 green onions, finely chopped
- 3 cocktail cucumbers, julienned
- 9 basil leaves, finely chopped
- 1 bunch cilantro, chopped
- Olive oil for coating
For the Sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp miso paste
- 1 tbsp Redbloom chili oil
Kitchen Tools Needed
- Cast iron skillet
- Pan for searing springrolls
- Bowl of water for rice paper
- Dry plate for assembly
- Knife for slicing
Method
Preparing the Pork Belly
- If your pork belly isn't precut, heat a cast iron skillet over high-medium heat. Sear each side of the pork belly for 3-5 minutes until brown. Then slice it into 0.5” x 3” strips.
- Continue searing the sliced pork belly in the skillet for 5-10 minutes on each side, or until it reaches your desired level of crispiness. Lightly salt the pork during the cooking process.
- Once cooked, season the pork with black pepper and onion powder. Set aside.
Making the Springrolls
- Soak a sheet of Vietnamese rice paper in water for about 1 minute until it softens. Transfer it to a dry plate.
- Place a slice of pork belly, some green onion, cucumber, basil, and cilantro onto the rice paper.
- Fold in the edges of the rice paper and roll it tightly to form a springroll. Repeat this process with the remaining ingredients.
Cooking the Springrolls
- Heat a pan over medium heat and coat it with olive oil, or use the same cast iron skillet with the residual pork oil.
- Sear each springroll for about 2 minutes on each side, or until crispy. Set them aside to cool for 2 minutes.
Preparing the Sauce
- In a small bowl, mix together the oyster sauce, fish sauce, miso paste, and Redbloom chili oil to create a dipping sauce.
Conclusion
Your Redbloom Porkbelly Springrolls are ready to serve! Enjoy these crispy, savory rolls with the rich and spicy dipping sauce for a truly unforgettable meal.
Bon appétit!