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Stewed Pork Rolls

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Cantonese Recipes : Stewed Pork Rolls

Ingredients :

500g pork tenderloin
185g canned bamboo shoots (sliced into 4cm pieces)
3 dried black mushrooms (soaked & drained; discard stems and cut each cap into 5 pieces)
1 stalk spring onion (cut into 4cm sections)
1 stalk leek
5 tablespoons soy sauce
1 tablespoon rice wine
3 tablespoons sugar
3 tablespoons brown vinegar
1½ teaspoon sesame oil
3 cups boiling water
cooking oil for deep-frying

Method :

Bring 2 cups of water to the boil, drop in leek and cook 1-2 minutes. Drain and separate leaves, tearing each into 3-4 pieces.
Cut pork into 14 slices. Gently pound with meat hammer or back of cleaver.
Place 1 slice bamboo shoot, 1 piece mushroom and 1 section spring onion on each piece of pork. Roll up and tie each with a piece of leek.
Pour soy sauce and rice wine over rolls and marinate 20 minutes. Drain rolls, reserving the marinade.
Heat oil and deep-fry rolls, 1 minute. Drain.
Drain oil from pan. Add pork rolls with reserved marinade, sugar, vinegar and the boiling water. Cover and simmer 30 minutes, till sauce is reduce to ½ cup.
Add sesame oil. Dish up and garnish as liked. Serve hot.

See more Chinese Food Recipes / Cantonese Recipe

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