Vietnamese-style Pork Rolls
These Vietnamese pork rolls are packed with slices of tender pork belly, crunchy carrot and cucumber pickles, fresh coriander and chilli; all stuffed into a crispy baguette with a spicy sriracha mayo. They’re easy to prep ahead for a satisfying lunch or dinner.
Servings: 6
Calories: 697kcal
Ingredients
- 600 grams crispy pork belly - sliced. Try this air fryer pork belly, oven roasted pork belly, or use leftover roast pork.
- 6 crusty Vietnamese bread rolls/baguettes - long rolls, cut in half lengthways
For the quick pickles;
- 2 Lebanese cucumbers - sliced into thin rounds
- 1 carrot - peeled and sliced into very thin strips
- 1 teaspoon salt
- 4 teaspoons rice wine vinegar
- 4 teaspoons caster sugar
For the sriracha mayo;
- ½ cup kewpie mayonnaise
- 1-2 teaspoons sriracha chilli sauce (adjust to taste)
Plus;
- 1 bunch fresh coriander
- 1-2 red chillis - thinly sliced
- pâté - optional
Instructions
Make the pickles;
- Place the sliced cucumber and carrot into a bowl and toss together with the salt. Set aside for 20-30 minutes to allow the salt to extract some liquid from the vegetables. Discard the excess liquid.
- Stir the vinegar and sugar together until the sugar has dissolved. Pour the vinegar mixture over the vegetables, cover and refrigerate until required. This step can be done the night before.
For the sriracha mayo;
- Stir the kewpie mayo and sriracha together, until combined. Adjust, to taste, if required.
Assemble the rolls;
- Spread a layer of chilli mayo (and pâté, if using) over the roll and layer the pork slices over the top.
- Allow any excess vinegar to drain from the veggies before adding them to the rolls, to prevent the bread from becoming soggy.
- Top the pork with the pickled vegetables, fresh coriander and chilli slices and serve.
Notes
- Use the right baguette. Look for a Vietnamese-style baguette (light and crisp). If you can’t find one, swap for a regular baguette or some hotdog buns and warm them in the oven just before assembling to give them some crunch.
- Add pâté – a little pâté spread over the roll adds rich, savoury depth.
- Quick-pickle ahead of time. The pickled carrot and cucumber need at least 30 minutes, but 2+ hours is better for flavour. Make them the night ahead if you have time.
- If you don’t eat pork, you could use roast chicken or chicken breast instead. You could also make the dish vegetarian by using marinated tofu.
- Contrast is key. Tender pork, creamy mayo, crunchy pickles, fresh herbs and that crispy roll add a perfect mix of textures and flavours.
- Please note that the nutrition information is based on the ingredients being made into 6 rolls, with one roll being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the rolls.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Calories: 697kcal | Carbohydrates: 30g | Protein: 14g | Fat: 57g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 750mg | Potassium: 452mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1984IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 2mg