Budget-friendly recipe

Vietnamese Rolls with Pulled Pork

Recipe rating

    Recipe rated 4.5 stars
(2)

Add to list

Wow your family or friends with these tantalising pulled pork rolls- simple to make and guaranteed to impress!

Prep time: 30 mins

Cook time: 6 hrs and 0 mins

Serves: 4

Cooking Skill: Easy

Ingredients

1.6kg boneless pork shoulder joint, string removed
1 tablespoon ground ginger
1 tablespoon dark brown sugar
1 tablespoon Chinese five spice powder
For the pancakes
5 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

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.  Set 300g of the pulled pork aside for the rolls.

Step 5

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.

Tips and Serving Suggestions

Store any leftover cooled pulled pork in the fridge for up to two days and use for other delicious meals such as pulled pork burgers, nachos, fajitas, potato skins or toasties.

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.  Set 300g of the pulled pork aside for the rolls.

Step 5

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.

Rate this recipe

Click the stars to rate this recipe to let other users know what you think