I've made spring rolls a lot in the past, but every time I make it I feel like I'm missing something: pork belly. My family always puts pork belly in their spring rolls, and whenever I don't have it, it just doesn't quite hit the spot. The reason I never included it is because pork belly is kind of hard to get around here, and I had no idea how to cook it.
Well, we have a meat place really close to the Asian place, and it turns out that all I have to do is boil the pork.
Simple, right? Well, I don't know. I did just plop the pork belly in the boiling water, but I had no idea how long to cook it for. When I asked family for advice they told me "just take it out and cut it up and see if it's cooked." So I did that. And I did that again. And again. And again. And again. Man this pork takes way longer to cook than I anticipated. I really should have been keeping track of the time or at least noted how much pork I bought in the first place. Can't say I'd change how I cook this next time since I have no idea how long I cooked it this time.
Oh well, it all worked out in the end. I was dipping it in soy sauce and just eating it like that to begin with. So good.
But even better in some spring rolls.
Every time I make spring rolls, I try and figure out where to put the shrimp to make the spring rolls look all fancy like they do in the restaurant. I don't think I ever figure it out. In fact I think I'm getting worse at wrapping these. They definitely looked nicer last time.
Doesn't matter though. These taste so much better. It's the pork belly. And the oyster-sauce-y onions. And it's lunch time, and I'm hungry, so I think I'm going to eat some more right now (: