- Serves: 4
- Cook Time: 2 hours 20 minutes
- Prep Time: 45 minutes
- Effort: easy
- 400 g pork belly, fat and bones removed
- 125 ml light soy sauce
- 125 ml mirin
- 1 red onion, roughly chopped
- 50 g fresh ginger, chopped
- 30 g butter
- 100 g shiitake mushrooms
- 50 g bean sprouts
- 50 g mooli (white radish), shredded
- 50 g carrots, shredded
- 1 x 400 g packet filo pastry
- 1 egg, beaten
- vegetable oil
For the pineapple
- 20 g butter
- 1/2 pineapple, peeled and diced
- 3 tbsp sugar
- 75 ml pineapple juice
1. Preheat the oven to 140C/gas ½. Fry the pork belly in a large casserole dish until golden all over.
2. Add the soy sauce, mirin, red onion and ginger, and then pour in enough water to cover.
3. Cook for about 2 hours, until tender. Remove from the braising liquid and leave to cool slightly. Shred the meat and set aside.
4. Place the cooking liquor over a moderate heat and simmer until reduced by half. Set aside.
5. Heat a little of the butter in a frying pan and cook the mushrooms for 2 minutes. Remove from the pan. Repeat with the bean sprouts, mouli, and carrot.
6. Return all the vegetables to the pan and stir in the pork. Season to taste. Add a few spoons of the cooking liquor so as the mix binds well together.
7. Place 2 sheets of filo pastry together and brush with beaten egg.
8. Spoon a little pork mixture at one end, leaving a 1cm gap at each side. Turn the ends in and roll the pastry up to create a spring roll shape. Repeat with the remaining pastry and filling.
9. Heat the oil in a deep fat fryer or wok and fry the spring rolls, until golden.
10. Meanwhile, make the caramelised pineapple. Heat the butter in a saucepan and add the pineapple and sugar. Fry until golden and caramelised. Stir in the juice.
11. Spoon the pineapple into the centre of a serving bowl, place the spring rolls on top and serve hot.
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