International dishesGrilled DishesUnited Statesabout 1 hour including 30 minutes chilling
This is the grilled dish to make for friends. Salty, crisp bacon wraps a core of cheese that pulls into strands. Sealing the roll is the hard part, since an open seam sends the cheese onto the tray.
The rolls rest in the fridge for 30 minutes to set and firm before they are cooked. Finely chopped holy basil mixed through the ground pork is what gives this one its own aroma.
This batch weighs about 1.4kg, at roughly 287 calories per 100g.
Method
Put 500g ground pork in a bowl and add 20g minced chili, 10g minced garlic, 4.5g kOBE Monk Fruit Blend, 10ml fish sauce, 15g oyster sauce and 100g finely chopped holy basil. Mix until everything comes together.
Lay out a sheet of cling film, spread the pork mixture evenly over it and lay 150g mozzarella cheese down the middle.
Gently roll one edge of the film over so the pork covers the cheese, then do the same from the other side to form a log.
Lay out 8 slices of bacon, set a piece of the pork log on each one and roll the bacon around the filling.
Chill the rolls in the fridge for about 30 minutes to set and firm.
Put the rolls into a microwave, switch to the grill setting and cook for 15 minutes until the pork is done and fragrant.
Tips
Holy basil can be swapped for Thai basil when it is hard to find, with a milder aroma.
Mozzarella cheese works as a block or shredded, and the stretchy kind is best.
Without a microwave grill function, an oven at 180 degrees C for about 20 minutes works.
Seal both ends of the roll before baking so the cheese does not run out.
Overlap the bacon as it wraps and set the seam underneath, and the rolls hold together after baking.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.