Vietnamese Rolls With Pulled Pork
- 1.6kg pork shoulder joint, string removed
- 1 tablespoon ground ginger
- 1 tablespoon dark brown sugar
- 1 tablespoon Chinese five spice powder
For the pancakes
- 36 small fresh mint leaves
- 12 rice wrappers
- 1 small iceberg lettuce, shredded
- 1 large carrot,peeled and cut into matchsticks
- 4 spring onions, cut into matchsticks
- 1 red pepper, deseeded and finely sliced
- 4 tablespoons Sriracha or hot chilli sauce, to serve
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Line a roasting tin with foil, large enough to cover the pork. Unroll the pork joint, pat dry with kitchen paper and place it in the tin.
Mix the ginger, sugar, Chinese five spice and seasoning in a bowl and rub over the pork. Roast in the oven for 30 minutes to brown.
Reduce the oven to 150°C, 130°C Fan, Gas Mark 2. Pour 300ml hot water into the foil, rewrap around the joint and seal tightly. Cook for at least 5 hours or until tender.
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the joint and return to the oven to crisp for 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes. Shred the pork 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 a little of the lettuce, carrot, spring onions and red pepper. Top with a heaped tablespoon of pulled pork and roll up into a parcel. Repeat with the remaining wrappers and serve with the Sriracha or hot chilli sauce.