Awesome Sesame Pork Roll Appetizers Food

MUSTARD AND SOY PORK SLIDERS WITH TOASTED SESAME MAYO

Steps:

• Whisk the mayonnaise, sesame oil and seasoned rice vinegar together in bowl. Cover and refrigerate until ready to serve. Mix the panko, egg, soy sauce, garlic powder and mustard powder together in a medium bowl. Add the pork, sugar, salt and black pepper. Mix until evenly combined. Gently form the mixture into 16 golf ball-sized balls, then press each ball into a 1/2-inch-thick patty. Heat a large skillet over medium-high heat and add about half of the vegetable oil. Cook the patties, in batches, until cooked through and golden brown, about 3 minutes a side. Tuck the patties into the rolls and top with the reserved sesame mayonnaise and lettuce. Serve.

SESAME PORK APPETIZERS

Steps:

• 1. Place tenderloins in a large heavy duty, zip-top plastic bag.
• 2. Combine 1/2 cup sherry and 1 tbsp soy sauce. Pour the mixture over the tenderloins; seal the bag securely. Place the bag in a bowl; marinate in the refrigerator for 1 to 2 hours.
• 3. Remove the tenderloins from the marinade, discarding the marinade. Brush the tenderloins with honey; roll in the sesame seeds.
• 4. Place on a rack in a roasting pan lined with heavy-duty aluminum foil. Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer inserted into the thickest part registers at 160 degrees.
• 5. Combine 1/3 cup soy sauce and the next 5 ingredients in a small serving bowl; stir well.
• 6. To serve, thinly slice the tenderloins and arrange on a spinach-lined serving platter. Serve with decorated toothpicks and the soy sauce mixture.

SESAME PORK BALLS

Steps:

• Combine first 9 ingredients in medium bowl until well mixed.
• Shape into 24 balls, about 1 inch in diameter.
• Roll balls in sesame seeds.
• Preheat lightly greased electric grill/skillet for 5 minutes.
• Push 1 ball onto each skewer.
• Cook for 10 to 15 minutes, turning often, until no longer pink inside.

AWESOME SESAME PORK ROLL APPETIZERS

Steps:

• 1. Gather your ingredients.
• 2. In a large skillet over medium heat, add the ground pork, plus the minced garlic, ginger, and 1 tablespoon of sesame seeds.
• 3. Cook until the pork is browned, and thoroughly cooked through.
• 4. Chef's Note: Use a wooden spoon and mash and mix the ingredients until they are completely broken up.
• 5. Chef's Note: I usually put the cooked ingredients into a food processor, fitted with an S-blade, and give it a few pulses. This ensures that the mixture is finely and evenly ground.
• 6. Thoroughly drain the pork, and return to the skillet.
• 7. Chef's Tip: You want as much of the grease out of the pork as possible. I drain mine on a couple of paper towels.
• 8. Return the skillet to the stovetop and reduce the heat to medium low, and then add tamari and Sriracha sauce. Stir to combine.
• 9. Add the water chestnuts, the scallions, and cilantro, and stir to combine.
• 10. Continue to stir for 2 to 3 minutes, and then remove the pan from the heat.
• 11. When the mixture has sufficiently cooled, add the beaten eggs, and stir to combine.
• 12. Reserve the mixture.
• 13. ASSEMBLING THE ROLLS
• 14. Place a rack in the middle position, and preheat the oven to 425f (220c).
• 15. Take a baking sheet and line with parchment paper.
• 16. Beat the egg and 1 tablespoon of sesame oil with 2 tablespoons of water.
• 17. Lightly flour a work surface and then cut the puff pastry into 4-inch squares.
• 18. Chef's Note: One of the standard sizes for store-bought puff pastries is 4x4 inches.
• 19. Use a rolling pin to roll out to 5x5 inches.
• 20. Place 3 tablespoons of the pork mixture down the middle of the puff pastry.
• 21. Brush the edges of the pastry with the egg wash.
• 22. Roll up and place, seam side down on the parchment-lined baking sheet.
• 23. Brush the tops of the rolls with the egg wash, and then sprinkle with some sesame seeds.
• 24. Place into the oven, and bake for 20-25 minutes, until light brown.
• 25. Cut on the bias, and serve with some Chinese mustard. Enjoy.
• 26. Keep the faith, and keep cooking.