Stewed Pork Rolls Recipe
If you have a dinner party to host and you want a few pork dishes to add to your dinner spread then Stewed Pork Rolls is the perfect choice. These yummy rolls will be the winning dish at your party. Try the then Stewed Pork Rolls!
Ingredients
| Dried black mushrooms | 5 Large | |
| Hot water | 2 Cup (16 tbs) | |
| 5 green onions, chopped in | ||
| 1-1/2-inch lengths | ||
| Bamboo | 14 | |
| Pork tenderloin | 1 Pound | |
| 1 tablespoon rice wine or dry sherry | ||
| Soy sauce | 5 Tablespoon (Marinade:) | |
| Oil | 5 Cup (16 tbs) (Marinade:) | |
| Worcestershire sauce | 3 Tablespoon (Marinade:) | |
| Sugar | 2 Tablespoon (Marinade:) | |
| Boiling water | 1/2 Cup (16 tbs) (Marinade:) | |
| Sesame oil | 2 Teaspoon (Marinade:) | |
Directions
Soak dried black mushrooms in 2 cups hot water until soft, 15 to 30 minutes.
Drain and remove hard stems.
Slice softened mushrooms into 14 pieces.
Chop green onions into 1-1/2-inch lengths, making 14 pieces.
Cut pork into 14 slices about 2 inches square.
Pound each slice with the broad side of a cleaver to flatten.
Place a piece of mushroom, a piece of green onion and a bamboo shoot slice on each pork square.
Roll up and secure with a wooden pick.
Mix marinade ingredients in a shallow dish.
Add pork rolls, coating with marinade.
Let stand 20 minutes.
Heat 5 cups oil in a wok over high heat to 350°F (175°C).
Carefully lower 7 pork rolls into hot oil with a slotted metal spoon.
Deep-fry until browned, about 1 minute.
Remove with slotted spoon, draining well over wok; set aside.
Repeat with 7 remaining pork rolls.
Remove oil from wok except 1 tablespoon.
Heat oil remaining in wok over medium heat 30 seconds.
Add leftover marinade, Worcestershire sauce, sugar and boiling water; mix well.
Add fried pork rolls.
Cover and cook 30 minutes over medium heat.
Add sesame oil, stirring to coat pork rolls with sauce.
Remove wooden picks.
Drain and remove hard stems.
Slice softened mushrooms into 14 pieces.
Chop green onions into 1-1/2-inch lengths, making 14 pieces.
Cut pork into 14 slices about 2 inches square.
Pound each slice with the broad side of a cleaver to flatten.
Place a piece of mushroom, a piece of green onion and a bamboo shoot slice on each pork square.
Roll up and secure with a wooden pick.
Mix marinade ingredients in a shallow dish.
Add pork rolls, coating with marinade.
Let stand 20 minutes.
Heat 5 cups oil in a wok over high heat to 350°F (175°C).
Carefully lower 7 pork rolls into hot oil with a slotted metal spoon.
Deep-fry until browned, about 1 minute.
Remove with slotted spoon, draining well over wok; set aside.
Repeat with 7 remaining pork rolls.
Remove oil from wok except 1 tablespoon.
Heat oil remaining in wok over medium heat 30 seconds.
Add leftover marinade, Worcestershire sauce, sugar and boiling water; mix well.
Add fried pork rolls.
Cover and cook 30 minutes over medium heat.
Add sesame oil, stirring to coat pork rolls with sauce.
Remove wooden picks.
Chef
