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