Rub the pork down with a pinch of the spices listed. Place in a baking dish. Add sake. Cover with a lid or tin foil. Braise in a 300 degree f oven for around 4 hours, or until pork is pull apart tender. When done, remove from oven and let rest covered until safe to handle. Shred pork and set aside.

When pork comes out of the oven, start the sauce and filling.

Fill a large mixing bowl with tap water as hot as you can get it. Soak rice noodles in the hot water for at least 30 minutes.

In a medium sauce pan, add all of the curry sauce ingredients and bring to a simmer over low heat. Stir often.

In a small saucepan, add the oils, liquid ingredients, the liquid left from braising the pork, and peanut butter for the filling. Over low heat, simmer just enough to bring the ingredients together into a smooth sauce. Remove from heat.

Drain the noodles well. Chop into shorter lengths and return to mixing bowl. Stir in the warm peanut butter mixture and mix well to evenly coat the noodles. Add the rest of the filling ingredients along with the pulled pork. Fold in until distributed evenly.

To roll up the rolls, place a mustard leaf on a cutting board. Position with the end you trimmed pointed at you with the dull side of the leaf up. Overlap the trimmed end of the leaf.