Crispy Skewered Pork Wraps with Edamame and Cheese

Name: Crispy Skewered Pork Wraps with Edamame and Cheese
Yield: 5 servings
Cuisine: American
Ingredients: 5 slice Thinly sliced pork belly; 1 Hanpen; 30 grams Cream cheese; 50 grams Edamame (frozen); 1 Katakuriko; 1 dash Black pepper or salt & pepper; 1 optional Yuzu pepper, lemon

cookpad.japan @cookpad_jp

I decided that I wanted to come up with a recipe with a different from usual texture that would be crispy, plump, and taste delicious all at the same time.

In order for the pork to be able to completely cover the filling, make them into thin shapes (about 6cm)
You can enjoy the texture of these skewers. Make sure to fry the pork until crispy. For 5 skewers. Recipe by Kantan tenuki mama

I decided that I wanted to come up with a recipe with a different from usual texture that would be crispy, plump, and taste delicious all at the same time.

cookpad.japan @cookpad_jp

I decided that I wanted to come up with a recipe with a different from usual texture that would be crispy, plump, and taste delicious all at the same time.

Saved

Ingredients

5 servings

5 sliceThinly sliced pork belly
1Hanpen
30 gramsCream cheese
50 gramsEdamame (frozen)
1Katakuriko
1 dashBlack pepper or salt & pepper
1optional Yuzu pepper, lemon

Saved

Steps

1

Remove the edamame from the shells and dry off the excess moisture.
2

Place the hanpen and cream cheese into a food processor and blend until smooth. Stir in the edamame from Step 1. Divide into 5 portions.
3

Dust a sheet of plastic wrap with katakuriko. Roll out each portion from Step 5 into 6cm wide cylinders. Make 5 cylinders.
4

Season the pork with black pepper or salt and pepper. Wrap the pork around Step 5 in a spiral design to completely cover the filling.
5

Stick onto skewers and fry in a heated frying pan. Add oil as necessary and occasionally roll the skewers around. Once the pork has become crispy and completely cooked, they are done.
6

Optionally garnish with yuzu pepper paste or lemon.