Pork Roll with Kyoto Vegetables (4 portions)

Pork Roll with Kyoto Vegetables (4 portions)

Ingredients (4 servings)

Kujo green onion…………………1/2 pack (75g)
Fushimi chilli pepper……………4 pcs (75g)
Manganji pepper…………………2 pcs (30g)
Daikoku hon shimeji
mushrooms………………………1 pack (100g)
Thinly sliced pork belly……………6 Slices
Salt…………………………………A pinch
Pepper………………………………A pinch
Vegetable oil………………………As needed

[Japanese Teriyaki Sauce]
Sake…………………………1 tbsp
Mirin…………………………1 tbsp
Soy sauce…………………1 tbsp
Sugar………………………1 tbsp

[Cantonese Oyster Sauce]
Oyster sauce………………1 tbsp
Honey………………………1 tbsp
Water………………………1 tbsp

Directions

[Preparation]

• Cut Kujo Green Onion into 4cm pieces.
• Cut the stem of Fushimi chilli pepper diagonally, leaving part of it. Pierce through the centre in order to prevent cracks on the pepper while frying.
• Due to the big size of Manganji Pepper, cut the stem diagonally, leaving part of it. Cut it in half vertically.
• Clean Daikoku hon shimeji mushrooms with wet paper towels. Remove the bottom of each stem. Cut the mushrooms vertically into 2-3 pieces.
• Mix the ingredients of the sauce. For Japanese style sauce, mix seasonings 　 together. For Cantonese style sauce, mix seasonings together.

[Making]

1. ① Season the pork with salt and pepper.
2. ② Wet vegetables will make rolling difficult, dry the Kyoto vegetables with paper towels first. Put the Kyoto vegetables on the pork and begin rolling.
3. ③ Add vegetable oil in a pan. When the oil is hot, put the rolls into the pan with seam side down.
4. ④ When the pork turns into golden brown, add the mixed sauce.
5. ⑤ Cook until the sauce becomes thick. Make sure the rolls are completely coated by the sauce. Serve on a plate.