Sweet and Sticky Pork Belly Rolls with Enoki Mushrooms, Carrot and Chinese Celery | BIG Bites MY

Sweet and Sticky Pork Belly Rolls with Enoki Mushrooms, Carrot and Chinese Celery
This is a great way to incorporate a lot of vegetables into a meal. Prepare your preferred veggies and then roll them up neatly with the pork belly slices. These colorful little packages of healthy veggies and protein are great to serve when you have guests for dinner. This dish goes well with rice. It is also a great snack to go with beer. It takes quite a lot of time to prep this dish, but it is SO EASY LAH! Well worth the trouble. The recipe shown here feeds one to two; just double up accordingly if you are cooking for more.

Watch video for step-by-step method of preparation

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Prep time: 30 minutes

Cooking time: 20 minutes

Serving: 1 to 2  (increase portions accordingly if you are cooking for more)

Ingredients:

• 150g pork belly slices (for Shabu-Shabu / hotpot)
• 1 small bunch Chinese celery
• 1 packet enoki mushrooms (about 100g)
• 1 small carrot
• 1 tablespoon soy sauce
• 2 tablespoons (30ml) water
• 1/2 teaspoon sesame seeds
• 1/8 teaspoon white pepper
• 1 tablespoon honey
• 1 tablespoon groundnut oil
• 1 teaspoon corn flour

Method:

1. Chinese celery
• Rinse the Chinese celery a few times to wash off all traces of sand and soil. Select the nice, long stalks to be used.
• Discard the ends and cut into 4-inch lengths (about the length of the enoki mushrooms)
2. Carrot
• Peel carrot
• Cut carrot into matchsticks of 4-inch lengths (same lengths as the Chinese celery)
3. Portioning
• Portion the enoki mushrooms according to the number of pork belly slices: 13 slices = 13 portions
• Divide the Chinese celery and carrot into 13 portions and add to the already portioned enoki mushrooms
4. Pork rolls
• Wrap the enoki-Chinese celery-carrot mix with a slice of pork belly to make the pork rolls. Dust the end with a little corn flour and press firmly to secure.
• The pork belly slices should be firmly wrapped around the enoki-Chinese celery-carrot mix
5. Sauce
• Add honey and white pepper to soy sauce. Stir to combine.
• Add water and stir to mix everything together. Set aside for later.
6. Sesame seeds
• In a dry pan, roast sesame seeds over MEDIUM LOW heat until golden brown and aromatic. Stir occasionally to avoid burning the sesame seeds.
• When the sesame seeds are golden brown and aromatic, remove from heat and set aside for later
7. Heat up groundnut oil over MEDIUM LOW heat
8. Place the pork rolls onto the hot pan, SEAM SIDE DOWN, to prevent the pork belly from unrolling
9. Pan fry over MEDIUM LOW heat until the pork belly is golden brown. Turn occasionally.
10. When the pork belly has turned golden brown, pour in the sauce mixture
11. Cover and let it simmer for a few minutes until the vegetables in the pork rolls soften
12. Remove the lid after 2 minutes and let the pork rolls simmer for a while in the sauce. Turn occasionally. Remove any rolls that have come undone.
13. Remove the pork rolls when the vegetables have softened and the pork bellly has absorbed the color of the gravy
14. Drizzle the gravy over the pork rolls
15. Sprinkle the roasted sesame seeds over the pork rolls and garnish with a sprig of coriander before serving

Note:

1. I like to portion veggies before I start to roll so that I won't run out of veggies before I finish or end up with too much veggies. All my rolls will have almost similar portions of everything, and they will look neat and tidy.
2. The sauce mixture can be substituted with any other sauce of your choice. Eg., Teriyaki sauce.