Vietnamese Rolls With Pulled Pork
- 1.6kg (3lb 8oz) shoulder of pork
- 1 tbsp ground ginger
- 1 tbsp dark brown sugar
- 1 tbsp chinese five spice
- 1 tsp salt
- 1 tsp freshly ground pepper
For the pancakes
- 36 small mint leaves
- 12 rice wrappers
- 1/5 iceberg lettuce, shredded
- 1 large carrot, cut into matchsticks
- 4 spring onions, cut into matchsticks
- 1 red pepper, very finely sliced
- 4 tbsp sriracha sauce or hot chilli sauce, to serve
Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with foil, large enough to cover the pork later. Remove the string, unroll the pork, pat dry with kitchen paper and place it in the tin.
Mix the ginger, sugar, Chinese five spice and seasoning in a bowl then rub over the pork. Put the pork in the oven for 30 minutes so that the pork browns beautifully.
Reduce the oven to 150°C (fan 130°C), Gas Mark 2. Pour 300ml (10fl oz) hot water into the foil, then wrap the foil around the joint and seal tightly. Cook for at least 5 hours or until tender.
Increase the oven to 220°C (fan 200°C), Gas Mark 7. Uncover the pork then put it back in the oven to crisp for 10 minutes. Take it out of the oven, cover with foil and rest for 30 minutes. Shred with two forks.
Dip one rice wrapper into a bowl of hand-hot water to soften, then lift out and spread on a board. Working quickly, place 3 mint leaves along the middle of the wrapper. Sprinkle over about a twelfth of the lettuce, carrot, spring onions and red pepper. Top with a heaped tablespoon of pulled pork and roll up into a parcel. Do the same with the other 11 wrappers and serve with the sriracha sauce or hot chilli sauce.