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

Knorr Liquid Seasoning 3.8L

Knorr Teriyaki Sauce 1.5kg

Knorr Rostip Chicken Seasoning Powder 1kg

Make the Spicy Mayonesa Dip

Lady's Choice Real Mayonnaise 5.5L