Enoki Mushroom Pork Rolls in Teriyaki Sauce
What You Will Need
Ingredients
- 14 slices pork belly
- 150g enoki mushrooms
- about 25ml water
- 1/2 pack of Lee Kum Kee Sauce for Teriyaki Chicken
Made with
Lee Kum Kee products
How to make it
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Heat pan with a little oil over medium heat.
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Place the enoki mushroom pork rolls in the pan and pan-fry until both sides of the pork are golden and fully cooked (about 2–3 minutes per side. Tip: Fry the seam side first to fix the shape, then flip).
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Add 1/2 pack of Sauce for Teriyaki Chicken and about 25ml water. Reduce to medium heat, stir gently until the sauce coats all the pork rolls. Cook until the sauce thickens (about 2–3 minutes, adjust sauce amount to taste. For crispier edges, increase to high heat at the end).
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Taste before serving and drizzle a little more sauce if desired. Ready to serve!
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