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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.

INGREDIENTS

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

METHOD

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.