Five-Spice Pork Rolls

Name: Five-Spice Pork Rolls
Cuisine: American
Ingredients: 1 1/3 lbs (600 grams) skinless pork belly; 3 tablespoons (about 15 grams) minced garlic; 1 large egg; 3 tablespoons (about 15 grams) sweet potato starch; 1/3 cup (about 40 grams) jicama; 1/4 cup (about 30 grams) scallions; 1/4 cup (about 30 grams) onion; Toasted sesame seeds; 3/4 cup (about 75 grams) tempura flour; 10 half-moon bean curd sheets; Breadcrumbs; Potato starch; Five-spice powder; Shaoxing wine

星野ゆう @cook_19021383

Five-Spice Pork Rolls

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Ingredients

1 1/3 lbs (600 grams)skinless pork belly
3 tablespoons(about 15 grams) minced garlic
1large egg
3 tablespoons(about 15 grams) sweet potato starch
1/3 cup(about 40 grams) jicama
1/4 cup(about 30 grams) scallions
1/4 cup(about 30 grams) onion
Toasted sesame seeds
3/4 cup(about 75 grams) tempura flour
10half-moon bean curd sheets
Breadcrumbs
Potato starch
Five-spice powder
Shaoxing wine

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Steps

1

Toast the sesame seeds until fragrant.
2

Dice the jicama.
3

Chop the onion and scallions.
4

Cut the bean curd sheets into long strips.
5

Mix the pork belly with five-spice powder, salt, MSG, and sugar. Add the egg and continue mixing. Add the toasted sesame seeds, onion, jicama, and scallions. Pour in the Shaoxing wine and mix well.
6

Mix breadcrumbs with water to form a paste and set aside.
7

Sprinkle tempura flour and potato starch on a tray and set aside.
8

Place the pork mixture onto the bean curd sheet and roll it up. Seal the end with the breadcrumb paste.
9

Coat the pork rolls with tempura flour, then deep-fry (briefly submerge the pork rolls in hot oil), and continue frying over low heat.
10

Done!