Name: Grilled Pork Belly Mustasa Rolls
Yield: 4
Ingredients: 160.0g Shrimps; 60.0g Rock Salt; 500.0g Rice, Dinorado Cooked , cooled; 4.0g Rock Salt; 60.0ml Oil; 90.0g White Onions, chopped; 20.0g Garlic, chopped; 20.0g Ginger, chopped; 60.0g Tomatoes, deseeded and chopped; 40.0ml Knorr Liquid Seasoning 3.8L; 40.0ml Knorr Teriyaki Sauce 1.5kg; 5.0g Knorr Rostip Chicken Seasoning Powder 1kg; 30.0ml Calamansi Juice; 2.0g Ground Black Pepper; 15.0g Brown Sugar; 30.0ml Ketchup, tomato; 500.0g Samgyup-Style Pork Belly, skinless and thin-cut; 200.0g Lady's Choice Real Mayonnaise 5.5L; 80.0g Burong Hipon; 10.0ml Knorr Liquid Seasoning 3.8L; 30.0g Hot Sauce; 0.0 Vermicelli Rice Wrapper; 0.0 Fresh Mustasa Leaves; 100.0g Burong Hipon Prepared; 300.0g Cooked Rice; 0.0 Atchara

What happens when you blend well-loved Kapampangan flavors with Vietnamese influences? You get these delightful mustasa rolls! These refreshing treats feature burong hipon, grilled pork belly, steamed rice, atchara, and spicy mayonesa – a surprising medley of tastes and textures.

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Preparation

Make the Burong Hipon
75 minutes
- Combine shrimp and 60 g rock salt. Mix well. Set aside for 1 hour. Rinse 4 times to remove the salt and strain until drained completely.
- Combine rice and 3.5 g rock salt. Add shrimp and mix well. Transfer to a jar or container with a tight lid and place in a dark cabinet with room temperature. Ferment for 5 to 7 days.
- Heat pot and add oil.
- Sauté onions, garlic, ginger, and tomatoes until fragrant.
- Add fermented rice and shrimp mixture. Sauté until broken down and pungent. Set aside to cool. Portion as needed.
Cook the Pork Belly
30 minutes
- Combine Knorr Liquid Seasoning, Knorr Teriyaki Sauce, Knorr Rostip, calamansi juice, pepper, brown sugar, and ketchup in a bowl. Mix well with a wire whisk.
- Add pork belly, mix, and marinate for 15 to 30 minutes.
- Grill pork until cooked. Set aside.
Make the Spicy Mayonesa Dip
10 minutes
- Combine all ingredients in a bowl. Set aside in the chiller until ready to use.
Assemble the Mustasa Rolls
20 minutes
- Dip a vermicelli rice wrapper in water. Place on a dry chopping board.
- Arrange 1 mustasa leaf, 2 pieces grilled pork belly, some prepared burong hipon, rice, and atchara on top of the wrapper. Roll and secure.
- Repeat with remaining ingredients.
- Cut rolls and serve with prepared spicy mayonesa dip.

Pipo Aluning

Pipo Aluning

Grilled Pork Belly Mustasa Rolls

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Ingredients

Make the Burong Hipon

Cook the Pork Belly

Make the Spicy Mayonesa Dip

Assemble the Mustasa Rolls