Bergy Dim Sum 1 Pork Lettuce Rolls Food

BERGY DIM SUM #1, PORK & LETTUCE ROLLS

Steps:

• Heat oil in a skillet and add minced pork, toss until dark golden brown Add mushrooms, water chestnuts, bamboo shoots,crab and shallots.
• Toss well, cook 1 minute Combine sesame oil,oyster sauce& sherry, add to pan and toss until well combined, remove from heat.
• Have a bowl of cleaned lettuce leaves ready.
• When you are ready to serve this course bring the hot pork mixture and lettuce leaves to the table.
• Everyone helps themselves to a lettuce leaf adds a heaping tbsp of the pork, rolls the leaf around the meat and Enjoy!
• Optional: You may serve a sauce to go along with the wraps, serve on the side. Something like recipe#48345 Asian Dipping Sauce by Markthegastonome or a spicy one of your choosing

NORI ROLL DIPPING SAUCE

Steps:

• In a small bowl, stir together all ingredients.

PORK ROLLS

Steps:

• Mix the pork, garlic and parsley together, you can add more garlic and or parsley and ground pepper to your taste. I buy the wrappers that are about 4in x 4in.
• Take about a tablespoon and a half lay it on the egg roll and roll according to package direction.
• When you get to the end of wrapping wet the tip of your finger and wet the corner of the wrapper and close. This should keep the roll closed.
• Let your oil heat and place the roll in the oil until golden brown or you feel that the pork is cook all the way.

SICILIAN STUFFED PORK ROLLS

Steps:

• For Stuffing.
• Combine all ingredients except pork in small bowl.
• Cut pork across grain into about 12 3/8-inch slices.
• Pound pork slices between sheets of waxed paper to 1/8-inch thickness.
• Spread 1 tablespoon stuffing down center of each slice, leaving 1/2-inch border.
• Fold long sides over stuffing.
• Starting at 1 short end, roll each slice up jelly roll fashion;tie rolls once in each direction with string.
• For Sauce.
• Pat salt pork dry;saute in heavy large skillet over medium-low heat until pork renders most of fat and turns golden, about 10 minutes.
• Remove with slotted spoon.
• Increase heat to medium.
• Pat pork rolls dry and brown (do not crowd) on 1 side.
• Turn pork, add onion to skillet and brown pork on all sides.
• Stir in parsley and garlic;saute until soft, about 2 minutes.
• Add red wine, Marsala,basil,oregano and mint.
• Simmer until sauce is reduced to glaze, about 10 minutes, stirring occasionally.
• Sprinkle pork lightly with salt and pepper.
• Add salt pork and tomatoes and bring mixture to simmer.
• Cover and cook until pork is tender, turning and basting occasionally, about 30 minutes.
• Degrease liquid.
• Transfer pork to heated platter, discarding strings;tent with foil tp keep warm.
• If necessary bring sauce to boil and reduce until thickened to saucelike consistancy.
• Taste and adjust seasoning.
• Spoon sauce over pork and serve immediately.