Pork Rolls Recipe

Pork Rolls Recipe

300g pork loin (pork chops without the bone)

40g sliced ham

40g carrots

40g bamboo shoots

40g celery

5 dried Chinese mushrooms

2 cups vegetable oil for frying

Marinade for pork:

2 teaspoons light soy sauce

½ teaspoon sugar

a dash of white pepper powder

½ teaspoon sesame oil

½ teaspoon bicarbonate of soda

2 tablespoons egg white, lightly beaten

2 teaspoons corn flour

Gravy:

½ teaspoon light soy sauce

1 teaspoon sugar

½ teaspoon sesame oil

1 teaspoon oyster sauce

a dash of white pepper powder

3 tablespoons chicken stock or water

1 tablespoon Chinese yellow wine or hua teow jiu

1 tablespoon vegetable oil

Method:

A day ahead or in the morning, soak the dried mushrooms in tap water for about 6 to 8 hours until softened.  Squeeze dry, cut off the stalk and slice caps into fine matchstick-size strips.  Peel the carrots and remove the tough veins of the celery.  Slice carrots, celery, bamboo shoots and ham in the same fineness as the mushroom strips.  Mix all the gravy ingredients together except the wine and vegetable oil.  Set aside.  Semi-freeze the pork until it is quite firm.  (This makes it easier for you to cut it).  Slice the pork in rounds finely against the grain; flatten with the back of a cleaver.  Mix all the marinade ingredients together and soak the pork in it for 15 minutes.  Spread out each piece of pork on a platter.  Place 1 piece each of celery, carrot, bamboo shoot and mushroom on 1 end and roll up the pork to enclose the ingredients completely.  Put the pork rolls in the fridge for about 1 hour to chill and firm it up.  Heat a flat-bottomed frying pan, add oil and when it is smoking hot, slide about 10 pork rolls at a time and fry in shallow oil over medium high heat until golden and crispy.  (Make sure the oil is not too hot or the rolls will open up).  Remove with a sieve and set aside.  In another wok, heat 1 tablespoon oil and splash in the yellow wine; add the rest of the gravy ingredients at once and bring to the boil.  Toss the pork rolls in the thickened gravy before serving.