SunPork Fresh Foods Super Crunchy Honey Pork
Fried Vietnamese Rice Paper Cups
Fresh, full of flavour.  Modern twist on the Vietnamese staple.  Perfect snack, entrée or canape for entertaining.

55 minutes

Capable Cooks


What you’ll need


  • 1kg SunPork Fresh Foods Pork Belly
  • 5 tsp. palm sugar
  • ¾ cup water
  • 6 Tbsp. fish sauce
  • 1L coconut water
  • 2 Tbsp. chicken stock powder
  • 1 pack rice paper sheets



  • 1 red capsicum, finely diced
  • 1 carrot, finely diced
  • 1 cucumber, finely diced
  • ½ cup fresh coriander leaves
  • ½ cup fresh mint leaves
  • 1 lime, juiced
  • 2 Tbsp. fish sauce



  • ¼ cup fish sauce
  • ¼ cup palm sugar
  • 1/3 cup water
  • 2 Tbsp. lime juice
  • 2 tsp. rice wine vinegar
  • ½ stem lemongrass, finely chopped
  • 1 clove garlic, crushed
  • 1 Thai chili, finely diced

How to make it

  1. Preheat fan-forced oven to 150⁰C.
  2. In a fry-pan over high heat, add sugar and stir until clumps form
  3. Add 1 Tbsp. water and stir until combined, repeat 1 Tbsp. at a time until all water has been added and a dark caramel has formed.
  4. Add fish sauce and stir, then add coconut water and chicken stock powder and stir until it starts to bubble.
  5. Place whole pork belly into a deep baking tray, and cover with sauce.
  6. Transfer to oven for 25 mins and remove from oven when pork is tender.
  7. While pork is cooking, prepare salad.  In a bowl mix capsicum, carrot, cucumber, coriander, mint, 2 Tbsp. fish sauce and half of one juiced lime.
  8. To make the sauce, combine ¼ cup fish sauce, ¼ cup palm sugar, water, 2 Tbsp. lime juice, rice wine vinegar, lemongrass, garlic and chili.  Mix well until sugar has dissolved.
  9. Remove pork belly from oven and rest for 10 mins.  Then take a sharp knife and cut thin slices.
  10. Prepare rice paper by cutting it into 1/8th triangles with a pair of scissors.
  11. In a separate fry-pan, fill halfway with oil and until bubbles form around a wooden toothpick. Carefully place rice paper segment into oil and fry for 1-2 secs.  Remove with a slotted spoon and place on a paper towel to drain.
  12. Repeat until you have the desired number of fried rice paper cups
  13. Place pork and salad into rice paper cup, drizzle with sauce and garnish with peanuts and mint leaves.
  14. Serve and enjoy!