Cooking Lab - Pork & Pepper Capsicum Maki Roll (豚肉と野菜巻き)

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^)/*

豚肉と野菜巻き

This is the perfect dish to make something out of nothing from my fridge :)

Ingredients:

- 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. 

Info@thanksfoods.com.au]

(涮涮火鍋肉片，煎熬煮炒炸烤都很方便。)

- 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]

Instructions:

1. Marinate the pork slices in Cooking wine & Soy sauce overnight before use.

(豬肉片事先用紹興酒和醬油先醃過，所以也不需要用太重的調味)

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.

(用醃好的豬肉片將青椒捲起。)

There~ looking snuggly wrapped up like babies.

[Note: Toothpick not required because the pork slices are so thin, they will hold tight together.]

5. Heat some oil in frying pan and brown 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]

(用的是韓國青椒，原本就可以生吃 (無辛辣的口味)，所以煎煮的時間不需要很長。主要是上色的目的。)

6. Transfer the pork rolls into the oven for 3 minutes to lock up the jus.

(放進烤箱烤，是把肉汁鎖住起來。)

Stunning gorgeous and getting ready to be served.

7. Brush a light Yakinuku Sauce coating on the pork maki rolls to get that glistening yummy look!

8. Serve with green veggies/ salad.

Add a dallop of Kewpie mayonnaise and pickled ginger if you like.

Aaahhh...Just scrumptious! Goes really nicely with a glass of red.

[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.]