Nori-wrapped Pork Rolls

[ts]
My smart idea of writing copy for a few posts while on the plane backfired on me, it seems, as the laptop I used is now currently in the hands of our father. Hence, my text is inaccessible at this time.

So, I had to fast-track these nori-wrapped pork rolls so that we'd have something to post!

This is a Chinese dish that we could've submitted to Regional Recipes if this post wasn't so late.

[js]
This was one of the recipes that have gotten away.

I remember Yaya used to make some sort of nori-wrapped pork, but she didn't make it that often. She must have only started making it later in her career and we didn't stay to enjoy the dish.



[js]
Yaya did include a recipe for nori-wrapped pork in the little green duo-tang she gave TS when we asked for her recipes. I believe it was a photocopy from a Pei Mei cookbook my mother had for the longest time. This is the same duo-tang housing her greatest hits: Golden Egg Torta, Philippine Hamburger, Philippine Pork "BBQ" and Chicken "BBQ".

about Fu Pei Mei
http://www.flavorandfortune.com/dataaccess/article.php?ID=379
http://tofuwatch.com/2009/07/decades-later-fu-pei-meis-chinese-recipes-particularly-tofu-still-inspire-who-was-she/

Pei Mei cookbooks

[js]
Given I was in a time crunch (again!), I must have read the recipe and decided to just wing it with the pork filling this time around.



[js]
I started with approximately a pound of ground pork, added in some chopped green onions, and some roasted and ground Sichuan peppercorns. A teaspoon of minced ginger and a couple of minced garlic, some soy sauce, a dash of sesame oil, a pinch of sugar, and the mixture was ready to roll.



[js]
We had some seasoned seaweed (grilled laver with grapeseed oil, it said on the package) and I started trying to spread the mixture over each piece.

Instead of pan-frying, I put them rolled pieces in a baking pan that has been greased with some canola oil and baked them for approximately 25 minutes. They did cook quite quick.



[ts]
The baking method was definitely easier, but if you prefer a crispier nori shell, then pan-frying would be the way to go.


Here is a slice close-up.
No, it's not still raw. When not browned, ground pork tends to have a pinkish hue.

[ts]
I love nori, so I was all over this. In fact, I believe I have made this dish once before, when I was oh-so-young and not very experienced in the kitchen at all. I recall mine needed a bit more seasoning, but it was all good as this dish actually takes ketchup as a condiment! You can eat it with or without; it's delicious either way.

Of course, we ate it with rice, but I imagine that one could serve these as hors d'oeuvres.



More:
[eatingclub] vancouver Chinese

Yaya's Greatest Hits
Philippine-style Hamburger
Philippine Pork "BBQ"
Philippine Chicken "BBQ"
Golden Egg Torta

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Recipe
Nori-wrapped Pork Rolls
idea from Pei Mei's recipe; pork filling is our own

Makes 5 rolls

1 pound ground pork
2 stalks green onion, chopped (finely, if you'd like)
1 tbsp roasted and ground Sichuan peppercorns
1 tsp minced ginger
2 tsp minced garlic
1 tbsp soy sauce
1/2 tsp black pepper
1 tsp sesame oil
1 tsp brown sugar
1 egg

Mix all ingredients together until it comes to a smooth paste-like consistency. Spread over nori sheet thinly, as evenly as you can.

Roll and seal the ends. Bake on a greased pan, in a 350 degree oven, for 25 to 30 minutes or until done.

(Or, pan-fry each roll, rolling them occasionally so all sides are cooked.)

Slice into pieces. The rolls can be served with ketchup, or similar condiment.