- 1 (3-pound) pork butt or pork shoulder roast, untrimmed (preferably well-marbled)
- Salt and freshly ground black pepper
- 1/4 cup Emeril's Original Essence, plus 2 tablespoons, recipe follows
- 1/8 cup olive oil
- 12 to 16 (10-inch) rice paper wrappers
- 4 ounces fine rice vermicelli
- 1/4 cup Satsuma juice or orange juice
- 1 tablespoon sesame oil or hot sesame oil, or to taste
- 1 tablespoon grated ginger
- 1 red bell pepper, julienned
- 1 cucumber, julienned
- 1 bunch green onions, julienned
- 3 carrots, peeled and julienned
- 8 large romaine lettuce leaves, julienned
- 1 cup chopped fresh mint leaves
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh cilantro leaves
- Satsuma-Honey Mustard Dipping Sauce, recipe follows
Preheat the oven to 400 degrees F.
Season the pork well on all sides with salt and pepper. Combine the 1/4 cup of Essence and olive oil in a small bowl to make a paste, then rub the paste all over the pork. Place the pork, fat side up, on a rack in a small roasting pan and roast for 30 minutes. Reduce the oven temperature to 250 degrees F and continue to cook the pork until very tender and easily shredded, 5 to 5 1/2 hours longer. Remove the pork from the oven and set aside to cool briefly. Remove the excess fat from the outside of the roast and discard. Using 2 forks or your hands, pull the pork into shredded, bite-size pieces. Place in a mixing bowl and toss with the remaining 2 tablespoons of Essence. Set aside to cool completely before assembling the spring rolls.
Prepare the rice paper wrappers according to package directions and cover with a damp paper towel. Set aside.
Prepare the rice vermicelli according to package directions and refresh under cool running water. Drain well, then transfer to a bowl and toss with the Satsuma juice, sesame oil, and grated ginger. Set aside.
Assemble all remaining ingredients.
Prepare the spring rolls, 1 at a time, by placing some of the vermicelli down the center of the wrapper. Place a few pieces each of the shredded pork, red bell pepper, cucumber, green onion, carrot, romaine, mint leaves, basil leaves, and cilantro leaves all in a line down the center of the wrapper over the top of the vermicelli. Carefully roll the spring roll, folding in both ends first and then rolling up burrito-fashion, to accommodate all of the filling ingredients. Place on a clean, dry plate while you assemble the remaining spring rolls.
When ready to serve, cut the spring rolls in half or in quarters, on the diagonal, and serve with a small bowl of the Satsuma-Honey Mustard Dipping Sauce.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Satsuma-Honey Mustard Dipping Sauce:
- 1 cup plus 2 tablespoons Satsuma juice or orange juice
- 6 tablespoons Dijon mustard
- 6 tablespoons honey
- 1 1/2 tablespoons ponzu sauce
- 1 1/2 tablespoons chopped cilantro leaves
- 1 1/2 tablespoons Sriracha
- 2 1/4 teaspoons soy sauce
- 1/2 teaspoon sesame oil
Combine all ingredients in a medium nonreactive mixing bowl and whisk until thoroughly combined. Serve at room temperature.
Yield: about 2 cups sauce