Enoki Pork Rolls

I was attracted to Abigail Ngan's sharing in 'Flavours 特色风味' facebook group and made a mental note to try making this dish over the weekend.

This is certainly a great dish to go with steamed white rice. Thumbs up!

Enoki Pork Rolls
recipe adapted from Abigail Ngan
(my notes in red)

Ingredients:
15-20 thinly sliced pork (I use 6 slices of bacon)
1 pack enoki mushroom (I use 1/2 pack)
Black pepper, to taste (I use white pepper)
Hoisin sauce, to taste (I ommitted)
Oyster sauce, to taste
Sugar, to taste
Light soya sauce, to taste
Some water (about 1 tspn) 
Oil for frying (I didn't add oil as I'm frying with a non-stick pan and bacon already has some fats.)

Method:

1. Marinate pork slices with some salt and pepper. (I ommittted as I'm using bacon and it is already very flavourful)

2. In a bowl, mix hoisin sauce, oyster sauce, pepper, sugar and water together. Set aside.

3. Cut the base of the enoki mushroom. Wash the enoki mushroom and soak in a pot of hot water for about 30 seconds. Drain well and divide into 6 equal portions.

4. Roll and wrap each portion of the enoki mushrooms with a slice of bacon. Seal the bacon with a toothpick.

5. Heat up some oil in a frying pan. (I omitted oil as using a non-stick pan and bacon already has some fats) On high heat, pan fry the enoki pork rolls until they are cooked and browned on all sides.

6. Add in the prepared seasoning in step 2 and cook till the sauce has thickened and has coated the enoki pork rolls.

7. Remove the toothpicks and serve with white rice.

Note:
Can also use light soya sauce and Japanese teriyaki sauce as seasoning instead.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 ）

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