Dec 2, 2018

Pork and Chinese Chive Rolls 韭菜豬肉捲

If there's any leftover Chinese chives after making this recipe, just turn it into one other side dish. Perhaps add a few more ingredients such as bean curd strips or bean sprouts. Nothing goes to waste. 

Pork and Chinese Chive Rolls 韭菜豬肉捲 -


  • 1 bundle of Chinese chives
  • 12 to 14 pork slices
  • 2 to 3 garlic cloves
  • 1 to 2 tablespoons olive oil
  • Small pinch salt
  • Small pinch black pepper
  • Some flour
  • Some toasted white sesame seeds

Sauce -

  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1/2 teaspoon grated ginger


Peel and finely chop the garlic cloves. Mix all the sauce ingredients in a bowl and make sure the sugar is fully dissolved. 

Trim off the very end of Chinese chives and cut in half if needed, as long as the whole chives can fit in the stir-fry pan or a wok.

Drizzle enough olive oil to evenly coat the bottom of the pan and turn to high heat. Add in garlic, salt, and black pepper. Give it a quick stir then transfer Chinese chives over. Cook for about 2 minutes the most, scoop out and set aside.

Once the Chinese chives are cool enough to handle by hand, cut into shorter sections, about 2 inches or slightly shorter, so the sections can fit within the width of pork slices. 

Wrap the Chinese chives with pork slices and seal the end with some flour. Also coat or dust the whole pork roll with some flour too.

No need to add more oil, simply transfer pork rolls over to the same pan and use medium heat this time. Sear till slightly browned on all sides. 

Pour in prepared sauce and bring to a boil. Lower the heat just a little and continue to reduce the sauce. Move the pork rolls around to get even color on all sides.

Once nearly dried up, transfer to serving plate and sprinkle with toasted white sesame seeds.

It's not absolutely necessary to cook the Chinese chives first, but it does yield a tenderer bite and easier to eat. On top of that, perhaps give the chives one more chop, break them into two shorter sections then wrap with pork slices. That way the Chinese chives can easily pull apart when biting the pork rolls in half. 

As for me, I just eat the whole roll in one bite, like a beast.

Other recipes using Chinese chives:

No comments:

Post a Comment