Pork and Mushroom Rolls with Rich Eomyang Sauce
Pork and Mushroom Rolls Generously Topped with Eomyang Sauce – A Sophisticated Dish You Can Make at Home!
These elegant pork and mushroom rolls, generously drizzled with a rich sauce, are a dish that looks impressive but is surprisingly easy to make at home! They are perfect for entertaining guests or serving as a delightful appetizer with drinks. The sweet and tangy Eomyang sauce perfectly complements the savory pork, creating a harmonious flavor profile that’s sure to impress. Enjoy this sophisticated yet accessible dish!
Aromatic Chili Oil
- 2 Large Scallion Roots
- 2 Red Chilies
- 2 Cups Chili Flakes (Gochugaru)
- 4 Cups Olive Oil
Eomyang Sauce (Sweet and Sour Garlic Sauce)
- 2 Red Chilies
- 1 Scallion (white part preferred)
- 1 Handful of Shiitake Mushrooms
- 1/2 Red Bell Pepper
- 2 Cups Doubanjiang (Spicy Bean Paste)
- 1 Cup Oyster Sauce
- 3 Cups Water
- 1 Cup Vinegar
- 1 Cup Oligodang (Corn Syrup or similar)
Pork and Mushroom Rolls Ingredients
- 10 Slices Marinated Pork Ribs (thinly sliced)
- 2 Scoops Eomyang Sauce (prepared)
- 4 Tbsp Cornstarch
- 4 Tbsp Water
- 30g Cornstarch
- 2 Red Chilies
- 1 Scallion (white part preferred)
- 1 Handful of Shiitake Mushrooms
- 1/2 Red Bell Pepper
- 2 Cups Doubanjiang (Spicy Bean Paste)
- 1 Cup Oyster Sauce
- 3 Cups Water
- 1 Cup Vinegar
- 1 Cup Oligodang (Corn Syrup or similar)
Pork and Mushroom Rolls Ingredients
- 10 Slices Marinated Pork Ribs (thinly sliced)
- 2 Scoops Eomyang Sauce (prepared)
- 4 Tbsp Cornstarch
- 4 Tbsp Water
- 30g Cornstarch
Cooking Instructions
Step 1
To make the aromatic chili oil, place the 2 cleaned scallion roots and 2 red chilies (chopped) into a bowl. You can remove the seeds from the chilies if you prefer a milder heat.
Step 2
Heat 4 cups of olive oil in a pot over medium heat.
Step 3
Once you see heat waves shimmering above the oil, turn off the heat. Carefully pour the hot oil over the chili flakes and scallions in the bowl. Let it sit for a few minutes. The chili oil will separate and float to the top. Strain the oil and let it cool.
Step 4
Finely chop the shiitake mushrooms (remove stems), scallion, red chilies, and red bell pepper for the Eomyang sauce. Finely chopping the vegetables will enhance the sauce’s flavor.
Step 5
In a separate bowl, combine 2 cups of Doubanjiang, 1 cup of oyster sauce, 3 cups of water, 1 cup of vinegar, and 1 cup of Oligodang. Mix well. Add the finely chopped vegetables and toss to combine.
Step 6
Add about 3 tablespoons of the prepared chili oil to the vegetable mixture and simmer over low heat for 2-3 minutes. This will create a rich and flavorful Eomyang sauce. Remove from heat and let it cool.
Step 7
Prepare the marinated pork ribs by trimming any excess fat and cutting them into manageable pieces if necessary. Using thinly sliced pork will ensure it cooks evenly.
Step 8
Separate a packet of enoki mushrooms. Trim the tough ends and rinse them lightly. Tear the mushrooms into smaller, manageable pieces that will fit inside the pork rolls. They should be about the width of the pork slices.
Step 9
Lay a slice of pork flat. Place a bundle of enoki mushrooms on one end and tightly roll the pork around the mushrooms. Ensure the mushrooms are securely enclosed.
Step 10
Lightly coat the rolled pork and mushroom rolls with 4 tablespoons of cornstarch. This coating will help them crisp up when cooked.
Step 11
In a small bowl, whisk together 30g of cornstarch and 4 tablespoons of water to create a thin slurry (1:1 ratio). Drizzle this cornstarch slurry over the coated pork rolls. This step adds an extra layer of crispiness.
Step 12
Heat a generous amount of cooking oil in a frying pan over medium heat. Carefully place the pork and mushroom rolls into the hot oil and fry, turning occasionally, until golden brown and cooked through on all sides. This should take about 3-4 minutes per side.
Step 13
Once cooked, remove the pork and mushroom rolls from the pan and place them on a plate lined with paper towels to drain off excess oil. This ensures a less greasy final product.
Step 14
Cut the drained pork and mushroom rolls in half or into thirds, and arrange them attractively on a serving plate.
Step 15
Finally, generously spoon the prepared Eomyang sauce over the pork and mushroom rolls. Serve warm for the best flavor experience.
