Shredded Pork Rolls Recipe

Prepare and brown

Pat the pork shoulder dry and season lightly with salt and pepper. Heat neutral oil in a large heavy-bottomed pot over medium-high heat. Brown the pork on all sides, about 3–4 minutes per side, to develop color.

Simmer

Add the quartered onion, smashed garlic, sliced ginger, bay leaves, whole/cracked pepper, soy sauce, fish sauce, brown sugar and enough water or stock to just cover the pork (about 1.5 L). Bring to a gentle simmer, then reduce heat to low, cover partially and simmer gently for 2–2.5 hours until very tender and falling apart. Alternatively, cook in a 160°C/320°F oven, covered, for 2–2.5 hours or use a slow cooker on low for 6–8 hours.

Shred and reduce liquid

Remove the pork to a cutting board and let rest 10 minutes. Reserve the cooking liquid. Using two forks, shred the pork finely. If you want moister pork, skim some of the fat from the cooking liquid and return 100–150 ml to the shredded pork, mixing to combine. Taste and adjust seasoning with additional fish sauce or salt as needed.

Place julienned daikon and carrot in a clean bowl or jar. In a small saucepan combine rice vinegar, water, sugar, salt and optional red chili flakes. Warm over low heat, stirring until sugar dissolves — you do not need to boil. Pour the warm pickling liquid over the vegetables so they are fully submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (best 1–2 hours) before assembling. These will keep in the fridge for up to 1 week.

In a small bowl combine fish sauce, lime juice, brown sugar and minced garlic. Stir until sugar dissolves. Add sliced bird's eye chilies and warm water to dilute to your preferred intensity (start with 30 ml). Taste and adjust: add more lime for acidity, sugar for sweetness, or water to mellow. Keep chilled until serving.

Prepare lettuce leaves by washing and patting dry. If using rice paper, soften according to package directions and set on a clean board.

Lay a lettuce leaf (or softened rice paper) flat. Place 2–3 tablespoons of shredded pork near the stem end. Top with a small handful of pickled daikon and carrots (drain excess liquid), a few cucumber matchsticks, a couple of coriander and mint leaves, and a little julienned spring onion. Sprinkle toasted sesame seeds if using.

Fold or roll the leaf neatly (fold sides in if using lettuce, then roll) to create a compact roll. Arrange on a platter.

Serve the rolls with the chilli fish sauce on the side for dipping. Provide extra fresh herbs and pickles for guests to customize.