Pork and Asparagus Maki
These may take a little time and care to prepare, but these healthy Asian inspired canapes will really impress your guests.
1 pork scotch fillet (around 300 g)
1 bunch asparagus trimmed
4 green onions trimmed
2 tbsp Japanese soy sauce
2 tsp sake
2 tsp mirin
1 tbsp caster sugar
1 tbsp vegetable oil
1. Wrap the pork fillet in plastic wrap and place in the freezer for 2-3 hours or until just frozen. Use a very sharp knife to slice the pork very thinly.
2. Place 4-5 slices of pork, overlapping slightly, on a piece of plastic wrap to form a rectangle. Season with salt. Place an asparagus spear and green onion on pork. Using the plastic wrap as a guide, roll pork over asparagus to enclose filling. Wrap in plastic wrap. Repeat with remaining pork, asparagus and green onions. Place on a plate and refrigerate for one hour to chill.
3. Meanwhile, combine the soy sauce, sake, mirin and sugar in a small saucepan over medium heat. Cook stirring for two minutes until the sugar dissolves. Increase the heat to high and bring to a simmer. Cook for three to four minutes or until the sauce thickens to a syrup. Remove from heat, cover with foil to keep warm.
4. Heat the oil in a large frying pan over a medium – high heat. Unwrap the pork rolls. Add half the pork rolls to the pan and cook, turning occasionally, for 3-4 minutes or until golden brown and crisp. Transfer to a plate. Repeat with remaining pork rolls.
5. Using a sharp knife, cut each roll in 5 cm lengths. Place on a platter. Drizzle with sauce and serve immediately.