Although this recipe involves many steps, most of the work can be done a day ahead. Braise the pork, pull the meat, reduce the braising liquid, prepare the coleslaw and the sesame-gingerdressing the day before serving.
Reducing the braising liquid will concentrate the flavour but boils away excess liquid. If the final sauce with the vegetables is too thin, the wraps will leak.
If need be, thicken the sauce by mixing in some cornstarch mixed with cold water. The sauce will thicken when boiling again.