Barbecued pork belly with rolls of rice paper

Ingredients

For the pork belly

1250 g pork belly
15 g satay powder
50 g fish sauce
25 g soy sauce
8 g pepper, freshly ground
25 g Bresc Garlic puree
25 bg Bresc Lemongrass puree
25 g Bresc Ginger puree

For the rolls

20 sheets rice paper
3 carrots
5 stalks spring onion
chives
250 g bean sprouts
38 g coriander, chopped
25 g mint, chopped
125 g rice
125 g pork rind
black pepper
15 slices pork belly
0,5 head green lettuce

For the dip

100 g fish sauce
13 g Bresc Lemongrass puree
50 g wine vinegar
65 g sugar
25 g Bresc Beemster garlic puree
3 carrots
50 g Bresc Grilled bell pepper puree
50 g Bresc WOKchilli
3 limes, grated peel and juice
5 stalks spring onion
black pepper
5 dl water

Preparation method

For the dip, slice the spring onions into thin rings. Grate the carrots extremely finely, mix the remaining ingredients in with it and leave for a day so the flavours can develop.
For the meat, mix all the ingredients together and marinate the meat in them overnight.
Grill the meat on the barbecue at 150 degrees until it is cooked to a core temperature of 67 degrees; brush the meat every 10 minutes with a little of the marinade. Leave to rest, then slice it.
For the rolls, chop the carrot and spring onion into long julienne. Tear the herbs. Brown the sesame seeds in a dry frying pan and then ground them to a powder. Soak the pork rind in hot water for 10 to 15 minutes. Squeeze and mix it with the rice powder. Slice the pork belly into strips and fry it briefly until crisp. Mix in 10 dessertspoons of the dip. Soak the sheets of rice paper in lukewarm water until they are elastic and then dry them between towels. Fill each one with some of the filling. Season with salt and pepper and roll them up. Slice the remaining pork belly and grill it briefly on the barbecue.