Remedy Rice Paper Rolls
MAKES: Quantity will vary due to the size of the pork and rice paper rolls.
COOKING TIME: 4 hours
PREP TIME: 45 Minutes
Tip: By pre-cooking your pork shoulder, it can save time on a week night.
Ingredients
Rub
1/3 cup Remedy Kitchen Superb Seasoning Mix
2.5kg pork shoulder roast
Roasting liquid
1 cup chicken broth
3/4 cup BBQ sauce
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon worcestershire sauce
1 large onion, finely diced
2 cloves garlic, crushed
2 teaspoons chilli powder
1 teaspoon dried thyme
Fillings
Whatever is in the fridge! I used cucumber, shallots, coriander, pickled purple cabbage and of course, rice paper rolls.
Satay sauce
1/2 tablespoon EVOO
1 teaspoon cumin
1 teaspoon turmeric
1/3 cup crunchy peanut butter
1/2 cup coconut cream
2 tablespoons sweet chilli sauce
1 tablespoon lime juice
1 tablespoon coconut sugar
Method
Pork
Preheat oven to 150°C fan-forced. Trim excess fat from the pork, rub with seasoning, and place in a large roasting dish. In a bowl, mix the roasting liquid and pour over the pork. Cover tightly and roast for 4 hours. After roasting, don’t discard the liquid—it’s packed with flavour. Shred the pork in the liquid with two forks; it will fall apart and soak up the juices, keeping it moist. We had the pork over two nights and chilled the leftover pork in readiness for making the rice paper rolls. Cold pork also makes rolling easier.
Satay sauce
Heat the oil in a frying pan over medium heat. Add the cumin and turmeric, cooking for about 30 seconds until fragrant. Stir in the peanut butter, coconut cream, sweet chilli sauce, lime juice, and sugar. Mix well and let it gently simmer for around two minutes. Allow to cool slightly before serving.
Fillings
Use whatever is in the fridge! I used cucumber, shallots, coriander, pickled purple cabbage and of course, rice paper rolls. Chop finely so it’s easier to roll.
Enjoy X