Ingredients
Chilli crunch bread rolls
- 3 cups of strong bread flour
- 1.5 cups of warm water
- 1 tbsp of instant yeast
- 1 tbsp of sea salt
Pork belly
Marinate pork in:
- half tsp pepper & salt
- half tsp of sugar
- tsp dark soy sauce
- tsp light soy sauce
- tbsp oyster sauce
Pickles
Thinly sliced with:
- white rice vinegar
- Soy sauce
- Sesame oil
- Sesame seeds
Method
Chilli crunch bread rolls
- Mix them all together and leave it aside for at least 2 hours - do a stretch and fold twice - one after 30 mins and another after an hour - dough has doubled in size.
Pork belly
- Pop in air-fryer for 12 mins on 180
- When bread is in the oven for 15 mins, pork belly can go into air fryer.
- Aubergine - spray oil and salt on aubergine, brush on white miso paste and roast for 15 minutes.
Pickles
- When the bread is done, assemble the roll with siracha mayo, aubergine, pork belly, and pickled cucumbers. I like to serve mine with my Asian carrot salad or roasted Asian slaw.
