This is a fun dish that will satisfy little fingers and big taste buds. Serves four as a starter or child’s portion.

Ingredients

For the Pork
400g pork belly
2 grams oregano
3 teaspoons Dijon mustard
1 red onion chopped
Salt and pepper
2 grams sweet paprika

For the mustard water
2 teaspoons Dijon mustard
300 millilitres water
2 garlic cloves
1 teaspoon oregano

For the caramelised onions
1 red onion
10 grams olive oil
20 grams sugar
10 grams red wine vinegar

For the Wrap
Rice paper wraps
1 tomato
10 grams parsley
1 red onion
Salt and pepper
Oregano

1. Place the pork belly on an oven tray. Add paprika, oregano, pepper, mustard and onion. Add water until the pork is completely submerged. Cover with parchment paper and aluminium foil and cool at 170 degrees for approximately four hours. When ready let it cool down.
2. Prepare the mustard sauce by mixing all the ingredients thoroughly.
3. Cut the red onions into strips. Place in a pan and cook with olive oil and cook until soft. Add the sugar and red wine vinegar and cook until caramelised. Julienne the tomato.
4. Soak two pieces of rice paper in the mustard mix until soft. Remove and place them, wide open, on a chopping board. Meanwhile cut the cooked pork into strips and place in a hot pan. Add some dried oregano and sweet paprika powder. Cook until crispy.
5. In the middle of each rice paper place the tomato, caramelised onion, parsley, pork, salt and pepper. Roll it like a wrap making sure both sides are closed. Leave to dry for five minutes. Cut the roll in half and serve at room temperature.
6. Serve your wraps with garlic yoghurt sauce on a bed of sliced cucumbers. For this, simply mix 100 grams of greek yoghurt with 20 millilitres of olive oil and a finely chopped clove of garlic. Add salt and pepper. Cut one cucumber in half lengthwise and cut it in juliennes. Add 50 grams of rocket and a homemade vinaigrette.
7. mazi.co.uk