Chinese Pork Roll Ups Recipes

CHINESE PORK ROLL-UPS

Steps:

• In a bowl, toss the pork slices with the salt, pepper, and five-spice powder; set aside.
• Heat oil in a large skillet over high heat.
• Add in cabbage; stir-fry for 3 minutes.
• Add in pork; stir-fry for 3 minutes.
• Add in water chestnuts and mushrooms; stir-fry 3-5 minutes or until mushrooms have softened.
• Whisk the broth and cornstarch together in a small bowl until smooth.
• Add to pork mixture; cook about 2 minutes or until thickened and clear.
• Remove pan from heat; stir in hoisin sauce and soy sauce.
• Spread 1/2 cup filling over a warmed tortilla and roll up; repeat with remaining filling and tortillas.

MU-SHU STYLE PORK ROLL-UPS

Steps:

• Preheat oven to 350 degree F. Wrap tortillas tightly in foil. Heat in preheated oven for 10 minutes to soften. (Or wrap tortillas in white, microwave-safe paper towels; microwave on high [100 percent] power for 15 to 30 seconds or until tortillas are softened.).
• Meanwhile, in a large skillet heat sesame oil over medium-high heat. Add pork strips; stir-fry for 2 to 3 minutes or until done Add stir-fry vegetables. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender.
• Spread each tortilla with 1 tablespoon of the plum or hoisin sauce; place a quarter of the meat mixture just below the center of each tortilla. Fold the bottom edge of each tortilla up and over the filling. Fold in the sides until they meet; roll up over the filling. Makes 4 servings.

CHINESE EGG ROLLS

Steps:

• Brown pork with ginger and garlic in pan; drain any grease.
• Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
• In large bowl combine cabbage mix and green onions.
• Pour hot meat over vegetables and stir well. Let cool slightly.
• Lay wrap in front of you so that it looks like a diamond.
• Place 3 tablespoons pork filling in center of egg roll wrapper.
• Fold bottom point up over filling and roll once.
• Fold in right and left points.
• Brush beaten egg on top point.
• Finish rolling.
• Set aside and repeat with remaining filling.
• Heat 2-3 inches oil in large frying pan to very hot (350ºF).
• Fry a few egg rolls in pan at a time, 2-3 minutes per side.
• Drain on paper towels.
• Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

STUFFED AND ROLLED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
• Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
• Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
• Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
• Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
• Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.