4tablespoonsfire roasted tomato and smoky chipotle relish
4sprigscilantroleaves picked off
Equipment
1 chunk apricot wood
Directions
Pork Belly
Pat the pork belly skin dry then score the skin in even runs the width apart you would like to serve it, this will make it easier to cut once the cracking has formed. Lightly oil and heavily salt the skin. Chill overnight with the skin exposed to air if time allows.
Preheat a BBQ for roasting at high indirect heat, about 400 degrees F (200 degrees C). Place a chuck of peach wood on the grill grates to slowly smolder.
Remove the pork from the refrigerator and lightly oil and salt the skin again.
Cook for about 60 minutes on the preheated barbecue, then reduce the temperature to 250 degrees F (110 degrees C) and check every 20 to 30 minutes aiming for an internal temperature of 160 degrees F (71 degrees C). Let rest for 10 minutes before thinly slicing.
Pickled Cucumbers
Place the sugar in a non-reactive bowl and add a splash of hot water to dissolve. Stir in the vinegar then add the cucumber slices. Mix thoroughly. Let sit for at least 30 minutes before using.
Pickled Carrots
Place the sugar in a non-reactive bowl and add a splash of hot water to dissolve. Stir in the salt and vinegar. Add the carrots and mix. Let sit at least 30 minutes before using.
Sweet Chili Mayo
Mix the mayonnaise and sweet chili sauce together in a small bowl.
To Assemble
Cut the Vietnamese roll then spread with the chipotle chutney. Drain and add some of the pickled cucumbers and carrots. Add the thinly sliced pork belly then drizzle with the sweet chili mayo. Finally, garnish with fresh cilantro leaves before serving.