Sour Soy Pork Rolled Spring Onion

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You can use more spring onion for wraps if you want. If you can wrap the pork one and a half times around the spring onion, it will hold during the frying.

Thin sliced meat is more common than a block or ready cut steaks in Japan. In my opinion, it’s because of the chopstick culture. Thin sliced meat is easy to cook and eat with chopsticks. In addition, thin sliced meat is quick to cook. It needs a shorter time to cook than block meat. In a way, thin sliced meat helps you to cook easier.

So, how can we get thin sliced meat? I know that many Japanese in Finland have a meat slicer. I don’t have it because of the space and budget. It also needs some maintenance. I feel a little bit bothered with all that. So, we use knife to slice. It’s not so difficult and we can slice to 3mm thickness. It’s enough thin for many recipes.

Even though 3mm is thin, it’s still too thick for sukiyaki and some other recipes. I’m going to buy a good meat slicer someday.

We can buy different types of onions and leaks in Finland.

left one: We call it as banno-negi, it means versatile leek.
middle one: Its taste and smell is similar to Japanese leek.
right one: Most popular in Finland. Not so strong smell and taste, it becomes very soft when cooked.

Sour Soy Pork Rolled Spring Onion

Do you like wraps? How about spring onion wrapped in thin sliced pork? Looks nice and tastes great! Let’s enjoy vegetables!
Prep Time0 mins
Cook Time20 mins
Servings2 people
INGREDIENTS
  • pork (thin sliced) 300 g
  • spring onion 100 g
  • wheat flour
  • sesame oil 1 teaspoon
  • soy sauce 1 tablespoon
  • pure lemon juice 1 tablespoon
INSTRUCTIONS
  • Slice the pork thin.
  • Cut spring onion to the same length as the pork is slices are wide.
  • Put pork on the cutting board without the pieces overlapping with each other, sprinkle flour on lightly.
  • Put spring onion on pork and wrap tightly. After wrapping, arrange them so that the end of a pork slice is held against the cutting board.
  • Put sesame oil on the pan and heat with strong middle heat.
  • When the pan is ready, put pork to fry. Be sure to put them the end of the pork slice facing the hot pan surface.
  • Cover with lid and let it be until the pork is fried well and has got a brown surface.
  • Remove the lid and turn the pork, then fry well.
  • Pour lemon juice and soy sauce and mix, then it’s ready!
NOTES
You can use more spring onion for wraps if you want. If you can wrap the pork one and a half times around the spring onion, it will hold during the frying.
 
Thin sliced meat is more common than a block or ready cut steaks in Japan. In my opinion, it’s because of the chopstick culture. Thin sliced meat is easy to cook and eat with chopsticks. In addition, thin sliced meat is quick to cook. It needs a shorter time to cook than block meat. In a way, thin sliced meat helps you to cook easier.
 
So, how can we get thin sliced meat? I know that many Japanese in Finland have a meat slicer. I don’t have it because of the space and budget. It also needs some maintenance. I feel a little bit bothered with all that. So, we use knife to slice. It’s not so difficult and we can slice to 3mm thickness. It’s enough thin for many recipes.
 
Even though 3mm is thin, it’s still too thick for sukiyaki and some other recipes. I’m going to buy a good meat slicer someday.
 
We can buy different types of onions and leaks in Finland.
left one: We call it as banno-negi, it means versatile leek.
middle one: Its taste and smell is similar to Japanese leek.
right one: Most popular in Finland. Not so strong smell and taste, it becomes very soft when cooked.
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