Porky Pork Rolls filled with 'Gold and Treasures' (黄金白玉枕)
Happy New Year 2012 to all of you!
This is my very first post in this new year of 2012 (waited too long? :D), and am already too late for recommending this recipe for your Christmas celebration or the New Year party... but... I am sure you are still in time to learn and cook this for the upcoming Chinese Lunar New Year's gathering. Otherwise, a treat to your guests, anytime!
This porky pork roll dish is definitely something you want to serve during parties and celebrations as it is easy to prepare and convenient to serve as snacks, let alone its rich flavor and aromas that mingle in the palate, simply eating it on its own!
And, I cooked this as one of my dishes for dinner, too. I liked it as it is equally good to go along with my plain porridge. So, it's up to you, to have this in any occasions.
If you cook this during Chinese Lunar New Year, retain the Chinese sausage bits in your cooking. It makes a wonderful festive dish complimenting any other festive dishes. And don't forget, great symbolical food to be eaten during Chinese Lunar New Year festival is very important in order to obtain auspiscious and good head start for the entire (Lunar) year. I have, thus, created an auspicious dish name for this, 黄金白玉枕, a great symbolism of having these 'white jade' (= pork meat) pillows filled with 'gold and treasures' (= cheese and sausages). These auspicious "pillow" food also helps you to catch a sweet dream. :D
Well, feel free to substitute the Chinese sausage with bacon, if any of these auspicious attributes ain't bothering you at all. :)
Serves 3 - 4
Ingredients
8 deli-thin slices of boneless pork chop, palm-sized
8 slices of Cheddar cheese
1 Chinese sausage, finely diced
Seasoning (B):
3 tablespoons of red cooking wine
2 tablespoons of oyster sauce
1 tablespoon of chicken granule
1 teaspoon of black pepper
2 eggs, beaten
Coating (C):
2 tablespoons of plain flour
1 tablespoon of corn starch
Pinch of salt
* Combine well into flour mix.
2 cups of oil (For deep frying)
8 toothpicks
Method
1) Lightly hit both sides of the pork chops with the back of the knife. Rinse and pat dry. Season with the listed ingredients in (B) for at least an hour or longer. Store it in the refrigerator while marinating.
2) Dust some flour mix (C) on the both sides of each pork chop. Then, dip it into the beaten egg. Lay the pork chop on a clean surface and sprinkle bits of Chinese sausage. Then, place a slice of cheese on top. Roll up the pork chop and secure the opening end with a toothpick.
3) Coat the pork chop roll with more egg solution, followed by flour mix to cover the entire roll. Repeat steps for all remaining pork chops. Let the coated pork chop rolls set in for about 5 minutes.
4) Heat wok with oil over medium high fire. Deep fry the pork rolls (in batches) till crisped and golden browned. Drain excessive oil on strainer. Remove the toothpicks and arrange the rolls on a serving dish. Serve warm with Honey Mustard or mayonaise.
Tips: Pork chops have to be sliced into deli-thin sheet, just half of the usual thickness.
* Do not over fry the pork roll to retain moisture of the pork.
* Red or White cooking wine can be found in NTUC Fairprice supermarkets @ S$5.50 per bottle.
* To create brighter golden colour on the food appreance, add some tumeric powder into the flour mix (C), if you do not mind for having some mild spicy tumeric flavour.
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