This is a niku-maki dish that I absolutely love because of the versatility.
It may look like an elaborate work, but really, it isn't! Fairly simple and perfect for all occasions: lunch boxes, dinner, appetizer or as finger-food.
(c) GMV - Got My Vote!'*\(^o^)/*
- 24 Thin slices of Pork
[Product Info: Thanks Foods' Sliced Pork Loin (豚シャブ薄切リ) 500g $9.50 Add:119 Stephen Road Botany.
- 12 Pepper Capsicum (mild), halves crosswise.
- 6 Shallots
- Cooking Wine 2T
- Soy Sauce 2T
- Yakiniku BBQ Sauce
[Product Info: Ebara エバラ ー Yakiniku Sauce (焼肉のたれ醬油味) 300g $5.99]
1. Marinate the pork slices in Cooking wine & Soy sauce overnight before use.
2. Pre-heat oven to 180C.
3. Place the Pepper Capscium and shallot horizontally on 2 pork slices.
[Note: Because the pork slices are fairly thin and not very wide so I overlapped them to prevent tear when frying .]
4. Simply tightly roll the pork slices around the vegetables.
[Note: Toothpick not required because the pork slices are so thin, they will hold tight together.]
the pork maki rolls seam sides down until golden caramelized.
[Note: Shallow fry on high heat for 1-2 minutes, the pork slices will actually crisp up and have a paper-thin crunchiness to it]
6. Transfer the pork rolls into the oven for 3 minutes to lock up the jus.
Add a dallop of Kewpie mayonnaise and pickled ginger if you like.
[Final Note: If you wish serve this as canapé, reduce the cooking wine & soya sauce to 1T.
I cooked this for dinner to go with rice, so a heavier seasoning is required.]