Pork and Lettuce Parcels Recipe

Ingredients :

500g Pork loin 5 cm Fresh ginger, thinly sliced 1 tablespoon Fish sauce 20 Spring onions 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 : Place the pork, ginger and fish sauce in a large pan and cover with cold water. Bring to the boil, reduce the heat and simmer, covered, for about 45 minutes or until the pork is tender. Remove the pork and allow to cool; discard the liquid. Trim both ends from all the spring onions so that you have long stems of equal length. Bring a large pot of water to the boil and blanch the spring onions 2 to 3 at a time for about 2 minutes, or until softened. Remove the spring onions 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 spring onions 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.