Took me a while to figure out the English name for this dish..
Sometimes it's just so hard to translate for food items....
Once a while I even said garlic when I meant to say curry,
Because garlic sounds just like the Chinese pronunciation for curry...
Confused enough, let's start with this recipe.
Pork roll with spinach and dried seaweed-
10 pork loin slices
1 big piece of dried seaweed (smaller kind works too, but just have to use more)
1 bundle of spinach
Sauce (you can adjust it a little bit depend on your personal taste):
2 tablespoons of ponzu
3 tablespoons of soy sauce
2 tablespoon of hot water
1 tablespoon of mirin
1 teaspoon of sesame oil
Some roasted sesame seeds
So I pound each pork loins to make them thinner and wider first,
In the mean time, boil a pot of water, add some salts in it.
Remove the bottom stems for the spinach, give it a rinse then toss in the boiling water,
Cook till it got wilted down, drain out the water, set aside.
Here's the fun park,
Lay down on pork loin on the board (I work on my chopping board),
Tear off the seaweed to the exact size of the pork, put it on top of the meat,
Then add some of the cooked spinach in one end,
Roll it up! Start out with the side you put spinach on,
Seal the end with toothpick.
Repeat the steps for the remaining 9 rolls.
Remember to sprinkle some salt and pepper before cooking.
In a skillet, drizzle some olive oil and wait till it turns very hot,
Transfer the pork rolls and sear all sides till medium brown color.
Pour in the sauce mixture and cook till it's reduced for about 1/2,
Drizzle some sesame oil before you take them out the skillet.
Transfer to the cutting board, wait for about 5 minutes.
Now, cut out one ends so the bottom part is even,
For the other end, but it diagonally,
Transfer the center part to the serving plate and sprinkle some sesame seeds.
Cindy's Rating: 7