Coconut-Poached Pork and Tiger Prawn Summer Rolls

Method

1. Put the pork, coconut water, water, halved shallot and salt in a 18 cm pot. Bring to a boil over high heat for 6 min, carefully skim off the grey foam, then turn down to low heat, set the lid ajar and poach for 28 min. Keep the surface barely trembling: that keeps the meat tender and the stock clear. It is done when a skewer slides in easily.

   Add in this stepPork belly (one piece, 3 to 4 cm thick) 160 gCoconut water (unsweetened) 400 mlWater 300 mlShallot (for poaching) 1Salt ¾ tsp

   low heat→high heat

2. Cool the pork in iced water for 5 minutes to firm up the fat, then wrap it tightly in cling film and chill for at least 30 minutes. This is what lets you cut neat 2 mm slices. Strain the stock and keep it.

3. Trim the prawns' feelers and legs and push a bamboo skewer along the underside from head to tail so they stay straight. Heat the strained stock over medium heat until small bubbles rise, add the prawns and cook for 2 min; do not let it boil hard, so they stay bouncy. Cool in iced water, twist out the skewers, peel and slice each prawn in half horizontally, removing the vein.

   Add in this stepLarge prawns, such as tiger prawns (shell on) 6

   medium heat

4. Toast the raw peanuts in a dry 18 cm pan over medium-low heat for 5 min, shaking constantly, until speckled brown and fragrant. Spread on a plate to cool. Grind two thirds finely in a mortar or blender and chop the rest coarsely for topping.

   Add in this stepRaw skinless peanuts 40 g

   medium-low heat

5. Heat the oil in a small pan and fry the minced shallot and garlic over medium-low heat for 1 min 30 sec until pale gold. Add the hoisin, ground peanuts, poaching stock and sugar, turn down to low heat and simmer for 2 min, stirring, until it coats a spoon. It thickens as it cools, so do not reduce it too far.

   Add in this stepOil 2 tspShallot (for the sauce) 1Garlic cloves 1Hoisin sauce 3 tbspPork poaching stock 5 tbspSugar 1 tsp

   medium-low heat→low heat

6. Boil water in a 18 cm pot over high heat and cook the vermicelli for 4 min. Rinse under cold water, then spread on a dry cloth for 10 minutes so every bit of surface water evaporates; wet noodles tear rice paper.

   Add in this stepThin dried rice vermicelli (bún) 60 g

   high heat

7. Slice the cold pork 2 mm thick with a sharp knife and cut the cucumber into 8 cm batons. On a rice paper dipped for 2 to 3 seconds, lay a perilla leaf purple side down across the upper part, then 3 prawn halves cut side up on top. Below, add lettuce, noodles, cucumber, mint and pork. Roll once tightly, fold in the sides, add a garlic chive and roll to the end: the prawns and perilla show through as a pattern.

   Add in this stepCucumber 60 gRice paper (22 cm round) 6Vietnamese perilla (tía tô) or shiso leaves 6Soft lettuce leaves 6Mint sprigs 6Garlic chives (long stalks) 6

8. Spoon the sauce into bowls and top with the coarse peanuts and sliced chili. Cut the rolls in half on the diagonal with a sharp knife dipped in water and plate them cut side up.

   Add in this stepBird's eye chili 1