Powered by Blogger.

New Youtube Channel

Now that my home's internet speed is upgraded, I can make more videos!
This is my new channel https://www.youtube.com/channel/UCgW4rIH3Gg6Lc8v4G0QlqgA
Please subscribe!

Stuffed Pork Rolls with Vegetables

Monday, December 6, 2010

Before that, my dear readers, sorry to bother you guys about my pancake giveaway again.
I need your opinion on this, whether it's a valid entry or non valid. Your vote counts :) Thanks in advance for your help.


Actually this is a copycat of Teppanyaki Beef Rolls that I always have at Kizuna, Ipoh. I loved that simple taste of thin beef slices, with enoki and spring onion inside, fragrantly buttery (or was it the beef smell???) and gosh... when you bite, it squishes with juice.

Unfortunately, I tried to mimic the dish using beef, and the beef slices in Jusco, Ipoh are patheticly brittle and smallish. So, I had to use pork loin. And when it is pork, don't even think of medium or lightly pan fried. It's pork, and pork must be well done!!!

So, I sliced my pork loin, to this thickness.... Just do as many pieces you fancy... No restrictions, you can do 100 if you can eat them up, but I only did 8.

Then  pound the slices with the back of my trusted cleaver

Then, I prepared 2 packs of enoki, base chopped off, and equal lengths of spring onions, lots of it.
Sprinkle each slice with some salt and black pepper, put on some enoki and spring onions, and ROLL AWAY!!!!

Then.... You slice some garlic, as much as you want. Fry the garlic in some oil until golden and crispy. Dish up. The put these pork rolls into the hot wok/pan, seam side down. Don't touch it until the bottom half looks opaque. Turn it around. Throw in a tablespoon of butter, half a cup of water and cover with wok lid.
Let it cook for a while until the water evaporates. Dish up and sprinkle with fried garlic chips.

Oh.. what's the other dish???? Just some home made teppanyaki veggie. Use whatever you fancy, the left over enokis, the leftover spring onions, capsicum, bean sprouts, cabbage... bla bla bla.......

With the wok/pan still dirty with the pork rolls grease, on very high heat, throw in all the veggie and toss a few times, sprinkle some salt and cover with lid. Pour few Tbsp of water around the edges of lid so that it'll drip in. Cook for 1 minute and dish up.

Simple and neat.... Oh... not really.. all this teppanyaki thing makes my kitchen floor greasy... I need to mop the floor..... got to scoot.....bye.

12 lovely notes:

j3ss kitch3n December 6, 2010 at 12:05 PM  

yummy! japanese restaurants also have this but in beef now i must figure out how to slice the pork so thinly, normally i just use bacon streaks to roll the enoki into them lol i'm definitely lazy!

wendyywy @ Table for 2..... or more December 6, 2010 at 12:52 PM  

Jess Kitchen,
Half freeze the pork. Then it's very easy to slice thinly. Half freeze is when it's hard, but still seem moist. I always slice my meat in this form.

My Asian Kitchen December 6, 2010 at 1:59 PM  

good idea using pork!! I must try to use pork instead of chicken or beef!! Thanks for the wonderful idea... Yes !! it's like negimaki!!

WyYv December 6, 2010 at 2:33 PM  

It's such a great idea to combine both beef and vege together, it looks so yummy! :)

Jes's Deli Corner December 6, 2010 at 2:58 PM  

yummy yummy ..i like teppanyaki. I booked mark some of your recipes but seems no time to do it..:oP

busygran December 6, 2010 at 5:25 PM  

I always enjoy the beef version. Don't mind trying pork. Bet it's as tasty as beef!

Min December 6, 2010 at 5:50 PM  

So tempting! Haven't tried the Kizuna one yet, but I like your version. If got chance, wanna try also.

Quay Po Cooks December 7, 2010 at 11:11 AM  

This makes a great appetizer. I am sure pork will be as tasty as beef.

Jess @ Bakericious December 7, 2010 at 1:05 PM  

I love this dish with beef when always in Japanese restaurant but I dun mind to have it in pork, looks as delish.

Anonymous,  December 10, 2010 at 8:59 AM  

Yummy! I stumbled upon your blog and this dish looks good!

LL May 18, 2013 at 4:16 PM  

Wendy, how you manage to slice the meat so thin?

WendyinKK @ Table for 2..... or more May 20, 2013 at 12:47 AM  

use a sharp knife, a semi frozen block of pork helps ;)

Post a Comment

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.


Related Posts Plugin for WordPress, Blogger...


Google Verification

google-site-verification: google02ecf2bc0ee9c6fd.html


Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

ALL TIME PAGEVIEWS (internal counter)


  © Blogger template On The Road by Ourblogtemplates.com 2009

Back to TOP