|
Ingredients : 500 g Pork loin
1 tablespoon Fish sauce
22 Scallions
5 cm Fresh ginger, thinly sliced
2 Soft-leaf lettuces
1 Cucumber, thinly sliced
3 tablespoons Fresh mint
3 tablespoons Fresh coriander leaves
2 Green chilies, seeded and very
finely sliced
2 teaspoons Sugar
Lemon and Garlic Dipping Sauce
to serve with.
Method :
Fill a large pan with cold water. Add in
the ginger, fish sauce and pork before bringing to the boil. Reduce the
heat to low and simmer with a cover for 45 minutes or until the pork is
tender. Remove the meat and set aside to cool. Discard the liquid. Trim both ends from all the
scallions so that you have long
stems of equal length.
Bring a large pot of water to the boil and blanch the scallions
2 to 3 at a time for about 2 minutes, or until softened. Remove the
scallions from the hot water with tongs and place
them in a bowl of iced water. Drain them and lay them flat and straight on a tray to be used
later. Separate the lettuce into leaves. If the leaves have a firm section at the base, trim this away or it
will be difficult to make a neat parcel. When the pork is cool enough to handle, cut it into thin slices and
finely shred each slice. Spread out a lettuce leaf, place about 1 tablespoon of the shredded
pork in the center of the leaf. Top with a few slices of cucumber, a few mint and coriander
leaves,
a little chili, if using, and a light sprinkling of sugar. Fold a section of the lettuce over the filling, bring in the sides
to meet each other and carefully roll up the parcel. Tie one of the
scallions around the parcel; trim off the excess
or tie it into a bow. Repeat with the remaining ingredients. Arrange the parcels on a serving platter and serve with lemon and
garlic dipping sauce.
|
