SMOKED PORK ROLL RECIPES

Steps:

• In a small bowl, whisk together oil, lemongrass, scallions, shallots, garlic, salt, vinegar, and black pepper.
• Lay pork belly flat on a large cutting board, skin side down. Score flesh on a diagonal with a sharp knife about every inch. Repeat in opposite direction to create a diamond pattern. Season pork belly liberally with salt. Sprinkle rub evenly across pork belly, using hands to pat rub into meat and cut crevices. Roll pork belly into a tight log lengthwise and tie closed with butcher twine about every inch.
• Mix 5 teaspoons of salt and 3/4 teaspoon baking powder together in a small bowl. Rub mixture all over exterior of pork belly.
• Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place the pork belly in the smoker or grill and smoke until an instant read thermometer registers 180°F when inserted into center of meat, about 6 to 8 hours. Remove pork belly from smoker and let rest while preparing the grill.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals.
• Cover grill and allow to preheat for 5 minutes. Run spit of rotisserie through middle of pork lengthwise and secure ends with rotisserie forks. Place on the rotisserie, cover, and cook at high heat until skin has crisped all over, about 10-15 minutes. Remove pork from grill and spit, cut off butcher twine, slice, and serve immediately.

Steps:

• For the filling: Heat oil in a frying pan over medium heat. Fry the ginger, bell pepper (optional) and garlic until bland and fragrant.
• Incorporate the carrot, scallions and julienned red pepper, stirring well. Finally, add the smoked pork and soy sauce. Let the flavors combine and taste to check the seasoning. You can add more soy sauce. Remove from heat and let cool.
• For assembly: Stretch each wonton wrap using either a rolling pin or pasta machine. Dampen the edges of the wrap with a little bit of water. Put one tablespoon of the filling on the edge of one of the wonton wraps and roll up the wrap, pressing down the edges of the dough to seal.
• Heat the 1/2 cup of oil in a frying pan and fry the rolls slowly, turning them over to evenly brown. Once browned, transfer to a plate with paper towel to absorb the grease.
• To serve: Serve while still warm with the Hoisin sauce, cayenne pepper or any other sauce of your preference.