Ginger, pork and mushroom rolls

In Japan, very thin slices of pork belly are wrapped around everything from cherry tomatoes to bunches of lettuce before cooking; here, they're wrapped around bundles of enoki mushrooms and pan-fried in sake, mirin and soy sauce to create a caramelised crust.

• serves

  2

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 200 g enoki mushrooms
• 300 g very thinly sliced skinless pork belly
• 1 tbsp vegetable oil
• 5 cherry tomatoes
• 2 spring onions, cut into 5 cm lengths
• cornflour, for dusting
• 2 tbsp soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tsp grated ginger

Instructions

1. Trim the dirty ends from the mushrooms and break them into thick clumps about 1 cm in diameter. Wrap each clump in 1–2 strips of pork belly.
2. Heat a frying pan over high heat and add the vegetable oil. Fry the whole cherry tomatoes and spring onions until the tomato skins start to wrinkle and blacken, then remove from the pan and set aside.
3. Lightly dust the rolls with cornflour, then add to the pan. Fry, turning regularly for about 3 minutes or until the pork is browned. Add the soy sauce, sake, mirin, sugar and ginger, then turn the rolls through the sauce as it thickens to coat. Serve the rolls with the tomatoes and spring onions.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Watch The Full Episode Here

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