LET SCIENCE GUIDE YOUR WAY TO...
By Dr Megan Chircop
These rice paper rolls are Thai-inspired. The key is to keeping these rice paper rolls juicy and full-of-flavour is to use a braising cut of meat that will shred easily and melt in your mouth. Here, we used the pork neck (otherwise known as the scotch fillet), which is a cheap tough cut of meat but when braised for hours it is succulent and full-of-flavour. Pork has a tendency to try out so this is definitely the way to go.
HOW TO MAKE IT:
First, marinate the pork in a Thai-herb spice mix of turmeric, garlic, ginger and crushed peppercorns. Seal the meat in a hot pan on all sides. Pour in stock or water. Cover tightly with a lid or aluminium foil and braised in a low oven, about 160 degrees C for 2 hours or until the meat pulls away with a fork. Set aside to cool then shred. Spoon enough pan juices over pork to keep moist.
Meanwhile, prepare vegetables by tossing together shredding cabbage, carrot and zucchini. Mix to combine.
Soak rice paper wrapper one at a time in warm water for 10-20 seconds to soften. Place on a damp tea towel. Place shredded pork and vegetables along the centre of the wrapper. Fold up one side to cover filling, then both sides, then roll to enclose. Place on a damp tea towel whilst you prepare more.
Dipping sauces and lots of fresh vegetables such as tomatoes, green beans and broccolini are ideal to keep this meal light and tasty. Our favourite dipping sauce is our Light Satay sauce. Normally satay sauce is not on the healthy eating menu for weight management as it is loaded with fat and high in calories. But we have created a lighter version that is <70 calories per serve (a generous serving).
Don't just stick to our suggestion of Thai flavours. The flavour combinations are endless. Perhaps Japanese or Korean BBQ. Or be outrageous and think outside the box - use French herbs and spices to marinate the pork and serve rolls with a mustard sauce. Try out some of your own and let us know. We would love to see your creations. Post on our Facebook (@bodysculptorsaustralia) page and/or tag us (@BodySculptorsAu) on Instagram.
Overall, this meal perfectly aligns with our healthy eating approach being tasty as well as keeping you satisfied - our "HIGH-VOLUME, LOW-CALORIE DENSITY PRINCIPLE". It is also high in tummy satisfying protein, and fibre. This meal will fuel your body with nutritious healthy ingredients whilst reducing your waistline as well as preserving/building muscle.
You don't need to deny yourself of the food you love to transform your body (lose fat and/or build muscle). At Body Sculptors Australia we have tweaked many of your favourite recipes to be made lighter and healthier so you will enjoy every meal and thus achieve the body you desire as well as improve your overall health and well-being.
Are you ready to transform your life, health and body for good with delicious meals?
Welcome. I am Dr Megan Chircop. I am a medical scientist and nutritionist with 20 years in medical research. As such, I have extensive knowledge and a thorough understanding of how the body works. I am able to simplify the science behind the way food fuels the body and mind to provide energy and nutrition needed to achieve optimal health and vitality. I am also a keen sportswoman, and have extensive knowledge of sports nutrition.
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