Pork rolls
Ingredients:
| 1 | Carrot, cut into thin strips |
| 1 | Daikon radish, cut into thin strips |
| 1 | Zucchini, cut into thin strips |
| 1 | White leek, cut into thin strips |
| 2 tbsp | Oyster Sauce |
| 2 tbsp | Rice vinegar |
| To taste | Salt and pepper |
| 500 g | Boneless Quebec pork loin, cut into 4 pieces each of 125 g (1/4 lb) |
Instructions:
- Slighty cook carrots, radish, zucchini and leeks in lightly salted water. Cool immediately in cold water.
- Mix the sauce with rice vinegar and season to taste
- Add the vegetables and marinate for a few minutes.
- Cut the pork pieces in the thickness while "unrolling" the meat. Flatten to 1/2 cm (1/4 inch) thick.
- Top each piece of pork in a sheet of seaweed, julienne vegetables, pea snaps, ginger and fresh coriander. Season to taste. Using a sushi mat, roll tightly and tie.
- Preheat oven to 180°C (350°F). Heat oil in a skillet over high heat. Cook rolls by turning them to color them for 2-3 minutes. Continue cooking in an oven dish for 5-8 minutes. Remove from oven and let stand for 5 minutes. Untie and cut each piece of pork into 3 slices. Keep warm.
Makes 4 servings.
Ref. 1999 Pork, Head, Head Dominique Tremblay
