Tchoup Chop Kalua Pork Egg Rolls served with Orange-Thai Chili Dipping Sauce
KALUA COUNTRY-STYLE PORK LOIN RIBS:
- 2 pounds boneless country-style pork loin ribs
- 2 tablespoons Hawaiian sea salt or other sea salt or kosher salt
- 2 tablespoons Emeril's Asian Essence
- 4 tablespoons mesquite wood chips for a stovetop smoker
- 2 large or 4 small banana leaves, rinsed well
ORANGE-THAI CHILI DIPPING SAUCE:
- 3/4 cup Thai sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1/3 cup orange juice
- 1 teaspoon sugar
- 1/2 teaspoon minced fresh ginger
- 2 tablespoons rice wine vinegar
- 2 tablespoons canola oil
Set a 12-inch saute pan over medium-high heat and add the peanut oil. Once the oil is hot, add the ginger and garlic and saute until fragrant, about 30 seconds. Add the cabbage to the pan and saute until wilted, about 3 minutes. Season with the salt and pepper.
Set the cabbage in a medium bowl, and add the pork, green onion tops, oyster sauce, cilantro and curry powder to the bowl and stir to combine.
Preheat a fryer to 350 degrees F.
Combine the flour and water in a small bowl, and stir to blend. This will be used as a glue to seal the egg rolls. Lay a spring roll wrapper on a clean work surface, being sure to cover the wrappers that you are not using with a damp towel. Have 1 point of the wrapper facing you, and lay 1/4 cup of the filling just below the center of the wrapper. Push the filling out to spread about 1-inch wide and 4 inches long. Fold the corner closest to you over the filling, and fold the 2 ends in towards the center. Continue to roll the wrapper until the far end is nearly touching the rest of the wrapper. Use your finger to dab a bit of the 'glue' on the edge of the far corner, and seal it against the body of the roll. Continue this procedure with the rest of the rolls until you have 12 to 14 rolls.
Once completed, fry the rolls in the oil until golden brown and crispy, about 5 minutes. Serve with the dipping sauce.
Season the pork evenly on all sides with the sea salt and Asian Essence. Prepare a stovetop smoker with the mesquite chips and add 2 tablespoons of water to the chips in the bottom of the smoker. Add the drip tray and cooking rack and position the ribs on the rack in the smoker. Place the lid on the smoker, leaving the lid slightly ajar, and heat over high heat until smoke begins to exit the smoker. Close the lid securely and reduce the heat to medium and cook, undisturbed and tightly covered, for 20 minutes.
Preheat the oven to 300 degrees F.
Remove the pork from the smoker and wrap tightly in the banana leaves, securing the ends, if necessary, with toothpicks. Place in a small baking dish and add any accumulated drippings from the drip tray to the baking dish and, if necessary, enough water or chicken stock to come up 1/4-inch up the sides of the dish. Cover with aluminum foil and bake, undisturbed, for 2 hours, or until meat is fork-tender and easily shredded. Set aside to cool slightly then remove the pork from the banana leaves and use a fork to shred the meat, discarding any excess fat. Set meat aside.
In the bowl of a blender combine the Thai chili sauce, Sriracha, orange juice, sugar, ginger, and rice wine vinegar and process on high speed. While the motor is still running, add the oil in a slow, steady stream until incorporated.
Yield: 1 1/3 cups