照烧芦笋猪肉卷 Teriyaki Pork roll with asparagus by Rontree Chan
~2 thin slices of Pork Loin, tenderize it to flat pieces ( size L200mm X W150mm X ard Thk 3mm)
~4Tbsp fish paste
~2 Tbsp Minced chicken
~2 Tbsp Minced Prawn
~1 Tbsp finely chopped carrot
~1 Tbsp finely chopped basil leaves
~1 Tbsp finely chopped spring onion
~ seasoning ( 1tbsp fenghe light soy sauce, 1/2 tsp Hua diao wine, 1/2 tsp sesame oil, 1/2 tsp sugar, 1 tsp corn flour)
Mix all till gluey.
~2 stalks Thick Asparagus.
~Teriyaki sauce ( 1 Tbsp feng he dark soy sauce, 3Tbsp feng he light soy sauce, 2 Tbsp Sake,
1 Tbsp Mirin, 2 tsp sugar, 1 Tbsp grate ginger juice)
~ Lay a slice of pork loin flat on a cling film. Top with one roll of paste mixture on one section.
~ put in the 1 stalk asparagus.
~ Top on some paste mixture on the asparagus. Wrap and roll the pork loin tight till it overlapped.
~ wrap it with cling film, Pinch the 2 ends and roll it against out worktop till tight.
~ Fold the 2 ends and wrap into a Aluminium foil.
~ Keep in fridge for 4 hrs or overnight to set.
~ Steam it for 12-15mins.
~ Remove the aluminium foil and cling wrap.
~ On a small pan, cook up the Teriyaki sauce with the pork roll in it.
~ Use a spoon to scoop the sauce and pour onto the pork roll.
~ Keep turning the pork roll and pour over sauce for around 2 mins till the
pork roll absorbed the sauce and it surface turns darker.
~ let the pork stay in the sauce while cooling down. Cut into slices to serve.