This combination of Mediterranean tapenade with pungent Asian black beans makes a delicious dip or spread to accompany spicy char-roasted pork loin, sliced thinly and rolled in delicate rice-paper wraps.

Ingredients

• ½ cup Chinese-style soy sauce
• ¼ cup mirin
• 2 tablespoons oil
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 2 teaspoons minced garlic
• 1 teaspoon five-spice powder
• few drops red food colouring
• 1 kilogram piece pork belly, rind removed

Vegetables and rolls

• 1 telegraph cucumber
• 2 carrots, peeled
• 20 sheets rice paper
• ½ cup tapanade

Method

1. Mix together the soy sauce, mirin, oil, hoisin sauce, sesame oil, honey, garlic, five-spice powder and food colouring. Place the pork in a resealable bag. Add marinade and seal. Turn to coat well. Marinate at room temperature for 30 minutes or refrigerate overnight.
2. Remove pork from bag and place meat on a rack, above a foil-lined baking tray. Roast at 220ºC for 20 minutes or until the pork is crisp and cooked. To check, pierce at the thickest part. The juices should run clear. If pink, continue cooking. Cool.
3. Slice pork thinly. Halve cucumber, deseed and slice finely. Slice the carrots finely.
4. Place rice-paper wraps into a bowl of warm water for 5 seconds. Place on clean tea towel. Put a piece of pork in the centre of each wrap and a few slices of cucumber and carrots on top. Spread a little tapenade in centre of each and roll up to enclose filling. Repeat with the remaining ingredients.

Cooks Tips

- Rice paper sheets are made from thinly rolled dough. They must be dampened to make rolling easier. Buy from Asian food stores or some supermarkets.