Ginger and Lemongrass Pork Belly Rolls


These rolls are a Chile Pepper take on the personal-sized sushi hand rolls featuring one of our favorite ingredients, pork belly. For a pretty presentation, mix up the wrappers—try seaweed, soy or even rice paper—and garnish with the edible Thai basil flowering leaves.

YIELD 8–10 servings
PREP TIME 2 hours
COOK TIME 20 minutes

For the pork:
2 tablespoons whiskey
2 tablespoons sriracha
1 tablespoon sesame oil
1 tablespoon soy sauce
2 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon minced lemongrass
1 tablespoon honey
1 pound pork belly, thinly
sliced, about 1⁄4-inch thick

For the rolls:
1 cup Thai basil
2 avocados, sliced
sprouts of your choice
12 wrappers of your choice

1. Make the pork: Combine all the ingredients except for the pork in a mixing bowl. Add the pork belly to the marinade and set aside for 1–2 hours in the fridge.
2. Preheat the grill to medium-high and grill the pork belly, about 2–3 minutes per side, until browned and caramelized. Set aside to cool.
3. Assemble the rolls: Place the basil, avocado, and sprouts on the wrappers. Top with a slice (or 2) of pork and roll.

Get more recipes like this in our August 2015 issue, available in print and through Magzter!

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