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1
Set a 12-inch saute pan over medium-high heat and add the peanut oil.
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2
Once the oil is hot, add the ginger and garlic and saute until fragrant, about 30 seconds.
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3
Add the cabbage to the pan and saute until wilted, about 3 minutes.
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4
Season with the salt and pepper.
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5
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.
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6
Preheat a fryer to 350 degrees F.
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7
Combine the flour and water in a small bowl, and stir to blend.
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8
This will be used as a glue to seal the egg rolls.
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9
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.
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10
Have 1 point of the wrapper facing you, and lay 1/4 cup of the filling just below the center of the wrapper.
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11
Push the filling out to spread about 1-inch wide and 4 inches long.
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12
Fold the corner closest to you over the filling, and fold the 2 ends in towards the center.
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13
Continue to roll the wrapper until the far end is nearly touching the rest of the wrapper.
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14
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.
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15
Continue this procedure with the rest of the rolls until you have 12 to 14 rolls.
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16
Once completed, fry the rolls in the oil until golden brown and crispy, about 5 minutes.
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17
Serve with the dipping sauce.
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18
Season the pork evenly on all sides with the sea salt and Asian Essence.
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19
Prepare a stovetop smoker with the mesquite chips and add 2 tablespoons of water to the chips in the bottom of the smoker.
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20
Add the drip tray and cooking rack and position the ribs on the rack in the smoker.
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21
Place the lid on the smoker, leaving the lid slightly ajar, and heat over high heat until smoke begins to exit the smoker.
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22
Close the lid securely and reduce the heat to medium and cook, undisturbed and tightly covered, for 20 minutes.
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23
Preheat the oven to 300 degrees F.
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24
Remove the pork from the smoker and wrap tightly in the banana leaves, securing the ends, if necessary, with toothpicks.
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25
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.
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26
Cover with aluminum foil and bake, undisturbed, for 2 hours, or until meat is fork-tender and easily shredded.
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27
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.
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28
Set meat aside.
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29
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.
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30
While the motor is still running, add the oil in a slow, steady stream until incorporated.
