Prawn and pork rice paper rolls: 4 x rice paper sheets 100g x Otway pork belly 80g x cooked prawns 100g x washed lettuce/spinach 4 x sprigs of chives 200g x vermicelli Sauce: 2 tbsp x Hoisin sauce 2 tbsp x Peanut butter 1 tsp x hot water
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For the pork: 1 x Otway Pork belly cut into thick slices 1 tbsp oil 4 tbsp light muscovado sugar 3 garlic cloves, sliced thumb-sized piece ginger, sliced 2 star anise 100ml Shaohsing rice wine 2 tbsp dark soy sauce Large pinch of Chinese five-spice powder For the optional sauce: 8 tablespoons of hoisin sauce 4 tablespoons of Sriracha sauce (or to
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1 x Otway Pork loin 3 tablespoons salt 2 x spring onions Rainbow chard
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2 teaspoons ground cumin 3 teaspoons ground coriander 1 teaspoon smoked paprika ½ teaspoon chilli flakes 2 sprigs fresh thyme, leaves stripped 2 garlic cloves 80ml (1/3 cup) extra virgin olive oil 1 lemon, finely grated zest and juice sea salt freshly ground pepper 600g OTWAY pork fillet, cut into 2.5cm cubes lemon wedges, to
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