INGREDIENTS

INSTRUCTIONS

Make the pork filling in advance. Soak the dried mushrooms in the
mirin or sherry and cover with water. Leave for 30-45 minutes, remove
the mushrooms and chop very finely, discarding the stalks if you used
dried shitake.  2 Let the soaking liquid settle and carefully drain
off, leaving any  grit in the bowl. Mix the pork, fish sauce, half the
garlic, ginger  and lots of black pepper and leave for 1/2 hour.  3
Heat the oil in a wok or wide frying pan on a medium heat and saute
the shallots and remaining garlic for a few minutes until softened.
Raise the heat to high, add the pork mix and fry for five minutes,
breaking up any lumps, until browned.  4 Add the mushrooms and fry for
a minute, add their soaking liquid and  simmer until about evaporated,
to leave a moist mix of pork and  mushrooms.  5 Taste and adjust the
seasoning, adding more fish sauce or a pinch of  sugar. Serve cold or
reheat just before serving. Heat about 5mm/ 1/4"  depth of oil in a
frying pan over a moderate heat.  6 Add the shallots and fry fairly
quickly until golden brown and  crisp. Lift out with a slotted spoon
and drain on kitchen paper. They  can be fried several days in advance
and stored in a well-sealed  container in the fridge.  7 Shortly before
serving pick the leaves off the mint and put in a  bowl. Cut the lower
part of the stalks off the coriander, leaving  only 3cm/1 1/4" stalk
and all the leaves. Pile into a bowl.  8 Put the fried shallots into a
separate bowl and spring onions and  chillies into more bowls. The
hoisin sauce goes into yet another bowl  and placed in the centre of
the table.  9 Pile the lettuce leaves high in a bowl (don't worry if a
few are  torn in half - they'll make slightly smaller parcels).  10 Add
a spoonful of fried pork in the centre of a lettuce leaf. Over  that
add a sprinkling of fried shallots, mint leaves, coriander  sprigs,
spring onion, chilli if desired and a drizzle of hoisin  sauce. The
edges of the lettuce leaf are folded over as best you can.  Converted
by MC_Buster.  Recipe by: Sophie Grigson's Herbs  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 816
Calories From Fat: 347
Total Fat: 38.8g
Cholesterol: 42.2mg
Sodium: 1086.5mg
Potassium: 2328.2mg
Carbohydrates: 100.5g
Fiber: 20.6g
Sugar: 37.5g
Protein: 28.6g