4 ounces pork skin
1 lb pork loin (sliced)
1 cup water
1 cup coconut juice
2 tsp brown sugar
1 tsp rice vinegar
2 tbsp vegetable oil
2 cloves garlic (crushed)
20 pieces dried rice paper
1 medium head butter lettuce
1 cup fresh basil leaves
1 cup fresh mint leaves
salt
pepper
Ingredients for Fish Sauce Dip or Nuoc Mam Cham
1/4 cup coconut juice or water
1 tsp rice vinegar
1 tsp sugar
1 red chilli (seeded & chopped fine)
2 cloves garlic (crushed)
1 tbsp lime juice
2 tbsp fish sauce
TIP: For the dipping sauce, you can add in shredded radish and carrot pickles.
How to make the Fish Sauce Dip: In a pot, bring the coconut juice or water to a gentle boil
Add in vinegar and sugar then allow to cool
Combine the mixture with garlic, chili and lime juice
Stir in the fish sauce then set aside
How to make Pork Roll: Roll the pork skin into a tight bundle then tie with a cook string
In a saucepan, bring some water to a boil
Add in the pork skin and simmer till well cooked (8 to 10 mins) then drain
Cool it then sliced very thinly
Using a saucepan, place the pork loin and coconut juice over low to medium heat
Simmer till it is half cooked
Using a wok, heat oil over medium heat then add garlic
Cook garlic till lightly brown then add in pork loin, saute till well done
Remove from heat, cool down then proceed to shred into thin pieces
In a medium bowl, combine the pork skin, pork, salt and pepper
Rub rice paper with a moist towel paper till paper becomes flexible and soft
Place a bit of the lettuce, basil, mint and pork mixture on the paper
Roll up firmly, cut into halves and place on a serving platter
Repeat till all mixture is used up
Serve with Fish Sauce Dip
