Burdock Root Pork Rolls
I simmered burdock root wrapped in pork. It's also great as a side dish.
Use thinly sliced pork. It's better to use long slices. If the pork is short, just wrap them around once. Adjust the length of burdock roots depending on how long the pork is. If your pan is not non-stick, fry with a small amount of oil. For 8 sticks. Recipe by Rika&chako
Burdock Root Pork Rolls
I simmered burdock root wrapped in pork. It's also great as a side dish.
Use thinly sliced pork. It's better to use long slices. If the pork is short, just wrap them around once. Adjust the length of burdock roots depending on how long the pork is. If your pan is not non-stick, fry with a small amount of oil. For 8 sticks. Recipe by Rika&chako
Cooking Instructions
- 1
Scrub the burdock root with a brush or with crumpled aluminium foil, and rinse. Cut them into 3-4cm lengths. Boil until soft enough to pierce through with a skewer. Drain and let them cool.
- 2
Tightly wrap the burdock root with the pork.
- 3
Wrap all of them. I made a ton, as shown.
- 4
Heat a pan. I use non-stick pan, so I didn't add oil. Place the meat in the pan with the sealed edge face down, and do not move them after turning on the heat.
- 5
After 1 minute over medium heat, agitate the pan, and evenly brown the meat.
- 6
Add water, and stir-fry to evaporate the liquid to half the amount, without covering. Agitate the pan occasionally.
- 7
Check the consistency with a skewer. Move to the next step once you can easily pierce through them with a skewer.
- 8
Add the ☆ ingredients and marinate well. The heat should be medium to low. Be careful, they are easy to burn.
- 9
Add the boiled green beans.
- 10
Once the sauce is nearly gone, they are ready to serve.
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