Chef Mimi Creation Pork Belly Rolls

How to make it

1. Steam the pork belly: Place the deskinned 300g pork belly in a steamer. Steam for 1–1.5 hours until very tender. Reserve 3 tablespoons of the pork juices for the sauce.

2. Cool and slice the pork: Remove the pork, sandwich it between two sheets of baking paper, and weigh it down. Cool completely in the fridge (or freezer if short on time). Once cold and firm, slice as thinly as possible.

3. Prepare the vegetables: In a bowl, toss the julienned daikon and thinly sliced green apple with a sprinkle of the salt and sugar (about ½ tbsp each). Let sit for 15 minutes to draw out moisture, then pat dry with paper towels.

4. Assemble the rolls: Lay a thin slice of pork belly flat. Place a few slices of apple and a small bundle of daikon on top. Roll tightly. Repeat with the remaining ingredients.

5. Make the dipping sauce: In a small bowl, combine the 3 tbsp reserved pork juices, 3 tbsp sugar, 3 tbsp white vinegar, 2 tbsp chilli oil, 2 tbsp, Lee Kum Kee Panda Brand Oyster Sauce, 2 tbsp

   Lee Kum Kee Premium Soy Sauce, 1 tbsp Lee Kum Kee Pure Sesame Oil, and 2 tbsp chopped garlic chives. Stir until the sugar dissolves.

6. Serve the pork belly rolls immediately with the dipping sauce on the side. E