Preparing the pork:

Put everything except the pork belly into a medium stockpot into which the belly will fit snugly.

Simmer gently for 1 hour until tender. If the tip of a sharp knife goes through the meat easily, it is done. Let cool slightly. Carefully lift the pork belly out.

Preparing the greens :

Remove the leaves from the herb and salad stems, then put them in a colander.

Fill a sink or large bowl with cold water and add 1 tbsp salt. Add the greens in to wash, then soak for 3 minutes. Rinse clean and repeat salted soaking another 2 times to removes the impurities.

When finished, dry them in the colander until they are ready to use.

Cooking the noodles:

Boil a pot of water and cook the rice noodles for 10 minutes or until cook through. Make sure to stir every 3 minutes to prevent the noodles from sticking.

When cooked, drain the water and run the noodles under cold water until cool. Let it drip in a colander.

Set up 2 plates side by side.

Lay the lettuce on the part of rice paper closest to you. Place the herbs on top. Grab some noodles and place it over the herbs. Slide a few place prawn / pork above the greens. Make sure to leave no gap because they will show in the final rolls.

To form the roll, first fold the sides into the center over the filling, then fold the bottom of the rice paper up over. Roll from bottom to top to form a tight roll, and just before you complete the roll, add 1 -2 pieces of garlic chives so that they stick out at one end.

Serve with hoisin peanut dipping sauce.

To make Hoisin peanut dipping sauce:

Whisk together the ingredients and mix well.

Add one tbsp of water at a time until it reaches semi thick consistency. Taste and adjust to your liking.

Enjoy