1/2 cup soy sauce
1 tbsp chili paste
2 tsp minced fresh ginger
2 tbsp water
1 tbsp cornstarch
2 tsp dark sesame oil
Large lettuce leaves for wrapping
Cut roast into 2 or 3 chunks.
Combine the meat, soy sauce, chili paste and ginger in slow cooker; mix well.
Place lid on cooker and cook on low 8 to 9 hours or until meat is fork tender. Remove meat from cooker and allow to cool enough for you to remove fat. Shred meat using two forks.
Let the liquid stand 5 minutes allowing the fat to rise to the surface; skim off fat.
Blend the water, cornstarch and oil until smooth; stir into the liquid in cooker. Cook, without lid, on high until thickened. Add the shredded meat back into the cooker and mix into the liquid. Replace lid on cooker and cook 20 to 30 minutes until hot.
Place 1/4 cup pork filling into a large lettuce leaf. Wrap to enclose.
Yield: Around 20 bundles.
Note: File Photo