Cooking Time: 20 minutes

Prep time: 10 minutes (plus marinating time)

Serves: 4-6


700g (6) pork belly strips

6 x 15 cm soft long rolls

½ cup quality mayonnaise


1 soft butter lettuce


1 long  red chilli, seeds removed and finely chopped

1 lime, zested and juiced

2 tblsp oil

¼ tsp black pepper, ground


1 tsp flaked salt

1 lime, zested



Cut the pork belly strips in half into approximately 10 cm strips.

Whisk together the chilli, lime juice and zest, olive oil and black pepper.


Rub the marinade into the pork belly strips and allow to marinate for as long as possible.

Heat the griddle pan over a medium heat. Cook the pork belly strips, turning frequently until the strips are crispy.

In a small bowl, blend together the salt and lime zest. Sprinkle over the pork strips.

Cut the rolls ¾ of the way through and spread mayonnaise on the base and lid, top with the belly strips and butter lettuce. Serve immediately.


Notes: if cooking pork belly strips under the grill, use the fan option if you have it. Turn frequently and cook on high. Sweet chilli or Piri Piri sauce is also delicious.


Fresh Australian Pork – Get Some Pork on Your Fork

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