Hold onto those final summer days with these fresh and delicious grilled pork rice wraps. Made with juicy, tender pork shoulder, ginger, soy sauce, and topped with salted cucumber, all wrapped together to create one epic dinner.
2 lbs Pork Shoulder Blade Steak (1” thick steaks)
1 teaspoon ginger, grated
1 tablespoon garlic, grated
2 tablespoons cane sugar, grated
4 tablespoons soy sauce
1 teaspoon shrimp pasta
1 tablespoon vegetable oil
Sea salt for seasoning
Freshly ground black peppercorns for seasoning
1 teaspoon kosher salt
1 tablespoon rice wine vinegar
1 teaspoon white wine vinegar
1 cup english cucumber, finely julienned
1 package Vietnamese rice wraps
4 cups cabbage, finely julienned
1 cup Thai purple basil, torn
1 cup fresh mint, torn
1/2 carrot, finely diced
4 tablespoon hoisin sauce
For the Pork
Prepare steak by removing the bone and cutting the pork into chunks about half the size of your palm. The goal is the increase the surface area for the marinade to soak into the meat while ensuring it won’t fall through the grill grates while cooking.
Place in a shallow bowl with all the remaining ingredients and mix well. Cover and refrigerate for minimum of two hours or overnight.
Heat a grill to medium heat. Season marinated pork with salt and pepper then cook pork until browned on one side, flip and finish cooking. The entire cooking process should take about eight minutes. Do not cook over high heat as the sugar in the pork will burn if cooked too aggressively…patience.
Transfer cooked pork to a clean platter and allow to rest for four minutes. Once pork has reseted, then slice thinly and prepare to assemble immediately.
Place vinegar and salt together in a bowl and mix till salt is dissolved fully.
Add cucumber and toss. Let the cucumbers soak in the solution and their own juices for 20 mins. Set aside for assembly.
Wrapping It All Together
To assemble the rice rolls make sure you have all the components at an arms length and ready to go. As part of your assembly station, setup a large bowl of tap warm water and a clean dry plate.
Place a single sheet of rice wrap in the water for three seconds, immediately transfer onto the clean plate, making sure it is laying flat and not folded onto itself. Place a couple generous pinches of cabbage in the centre of the soaked wrap in a dowel shape, followed by some sliced pork, some salted cucumber, some basil, some mint and some carrot. Fold in the edges so that they overlap all the food in the package and gently roll up the entire thing into a cigar shape. Repeat this process till all the wraps and fillings are finished.
To serve place the finished wraps in a platter, serve with a ramekins of Hoisin sauce with a spoon for sharing. Enjoy!