Enokki pork belly roll
When wrapping enoki mushrooms with pork belly, start from the stem of the mushroom and slide it up little by little until it is tightly wrapped. It is also delicious grilled over charcoal. You can also grill it on a skewer
How to make it
1
Divide the enoki mushrooms into 15-20g pieces and wrap each bunch with two slices of pork belly
2
Sprinkle a little salt and pepper all over (1) and mix well
3
Add olive oil to a heated frying pan, arrange the meat-wrapped enoki mushrooms and fry (over high heat). Once they are browned all over, turn off the heat and place them on a paper towel
4
Add A to the Japanese mustard and mix well, then use a brush to spread it all over [3]
5
Place [4] on a plate, pour the sauce over it, and sprinkle green onions on top
Materials 2 people
-
- Enoki mushrooms: 1 bunch, 15-20g
- 6 bundles
-
- Pork belly slices
- 12 sheets
-
- salt
- A little
-
- Pick it
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Japanese mustard
- 1 tsp
-
[A]
- vinegar
- 1 tsp
-
- soy sauce
- 2 tbsp
-
- Lemon juice
- 1 tablespoon
-
- cutting and finishing asatsuki
- Appropriate amount
[PR]
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