Eggplant Pork Rolls
This is my third in a series of roll recipes.
I love rolling things up...
Don't cut the eggplant too thickly.
The meat will lose its flavor if you overcook it.
Try wrapping shiso leaves around the eggplant, then wrapping it all with thinly sliced meat. That's good too! For 2 servings. Recipe by inyako
Eggplant Pork Rolls
This is my third in a series of roll recipes.
I love rolling things up...
Don't cut the eggplant too thickly.
The meat will lose its flavor if you overcook it.
Try wrapping shiso leaves around the eggplant, then wrapping it all with thinly sliced meat. That's good too! For 2 servings. Recipe by inyako
Cooking Instructions
- 1
Peel the eggplant skin off in random places, cut into eighths lengthwise, and lightly coat with cake flour.
- 2
Cut the pork belly meat in half horizontally.
- 3
Wrap the eggplant from the end with the most fat, and wrap the remaining half over the top of the other meat.
- 4
Cook the rolls from Step 3 in a frying pan without oil.
- 5
Roll around the pan to cook the meat, cover with a lid, and steam cook for about a minute.
- 6
Wipe out the fat that comes out of the meat from the frying pan with paper towels.
- 7
Mix the ※ ingredients together and sprinkle it over the rolls from Step 6. Coat the rolls with the sauce over medium heat, and they're done.
- 8
Cut the rolls into easy-to-eat portions, transfer to plates, and enjoy.
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