Crispy Skewered Pork Wraps with Edamame and Cheese

• 5 slice Thinly sliced pork belly
• 1 Hanpen
• 30 grams Cream cheese
• 50 grams Edamame (frozen)
• 1 Katakuriko
• 1 dash Black pepper or salt & pepper
• 1 optional Yuzu pepper, lemon

1. Remove the edamame from the shells and dry off the excess moisture.
2. Place the hanpen and cream cheese into a food processor and blend until smooth.
3. Stir in the edamame from Step 1.
4. Divide into 5 portions.
5. Dust a sheet of plastic wrap with katakuriko.
6. Roll out each portion from Step 5 into 6cm wide cylinders.
7. Make 5 cylinders.
8. Season the pork with black pepper or salt and pepper.
9. Wrap the pork around Step 5 in a spiral design to completely cover the filling.
10. Stick onto skewers and fry in a heated frying pan.
11. Add oil as necessary and occasionally roll the skewers around.
12. Once the pork has become crispy and completely cooked, they are done.
13. Optionally garnish with yuzu pepper paste or lemon.

pork belly, hanpen, cream cheese, katakuriko, black pepper, pepper

Taken from cookpad.com/us/recipes/171401-crispy-skewered-pork-wraps-with-edamame-and-cheese (may not work)