Lettuce Pork Rolls with Teriyaki Grappa Sauce

Method

1. Cut the spring onion: use only the green part, slice into fine rings.
2. In a bowl, combine ground pork, coriander powder, cumin, paprika, cinnamon powder, the green part of spring onion and chopped parsley. Mix well.
3. Take a cinnamon stick, wrap a portion of the pork mixture around it, forming an elongated meatball. Repeat for all sticks.
4. Place the pork rolls on a baking sheet lined with parchment paper, drizzle with a little oil.
5. Bake at 200°C (400°F) for 20 minutes or until cooked.
6. Meanwhile, make the teriyaki sauce: in a small pot, combine soy sauce, mirin, grated ginger, grated garlic, sugar and grappa. Bring to a boil and cook for 5 minutes.
7. Dissolve 1.5 teaspoons of cornstarch in a little water, add to the sauce and stir until thickened. Turn off heat.
8. Take a lettuce leaf, place a cooked pork roll on it, glaze with teriyaki sauce, wrap the lettuce around and remove the cinnamon stick. Serve.