How to Make Award-winning Pork and Eggplant Layered Roll-ups
Hey everyone, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Award-winning Pork and Eggplant Layered Roll-ups. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Pork and Eggplant Layered Roll-ups, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork and Eggplant Layered Roll-ups delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pork and Eggplant Layered Roll-ups is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can cook Pork and Eggplant Layered Roll-ups using 8 ingredients and 9 steps. Here is how you can achieve it.
Just rolling up the meat with eggplant was nothing new, so I tried layering it, and adding chikuwa to increase the volume.
You could use a different cut of pork, if you're worried about the amount of fat in pork belly. Recipe by Mie1016
Ingredients and spices that need to be Take to make Pork and Eggplant Layered Roll-ups:
- 2 Eggplant
- 12 slice Pork belly (thinly sliced)
- 2 Chikuwa
- Sauce
- 2 tbsp ☆Soy sauce
- 1 tbsp ☆Mirin
- 1 tbsp ☆Sugar
- 1 tbsp ☆Sake
Steps to make Pork and Eggplant Layered Roll-ups
- Partially peel the eggplant in stripes, or peel completely. Cut the chikuwa in 3 equal pieces, then cut in half lengthwise.
- Cut the eggplant into approximately 5mm diagonal slices. Combine the sauce ingredients, marked ☆, and set aside.
- Put the eggplant in a heatproof dish, cover lightly with plastic wrap, and microwave until soft. (About 4 minutes in my microwave).
- Be sure to squeeze any juice that comes out of the eggplant. The rest is easy. Lay the eggplant on the meat, as shown in the photo.
- Put the chikuwa on top of the eggplant.
- And roll it up.
- The rolls should look like this.
- Time to cook them. First, place the rolls seam-side down, and cook over low heat, turning them frequently, being careful not to let them burn.
- Pour in the sauce and cook until it's thickened. Turn off the heat, and it's done. Garnish with chopped green onions, to make it look nice!!
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