Last Saturday, I attended yet another gathering organized by members of the Imperial Kitchen forum. As usual, each one of us brought a dish to share. My contribution, Chilled Pork and Cucumber Rolls, served with a sweet, piquant dip.
Chilled Pork & Cucumber Rolls
1/4 cup Char Siew Sauce
1 tbsp hot broad bean paste
2 cloves garlics - chopped finely
3-4 tbsp sugar
1/8 cup Worcestershire Sauce
1 tbsp sesame oil
1 tbsp sweet Thai chilli sauce
2 tbsp lemon juice
Toasted sesame seeds for garnishing
1) Slice pork thinly into strips approximately 4cm x 8cm wide.
2) Bring a pot of water to rolling boil and cook the pork slices in batches.
3) Run the cooked pork slices in cold water, drain well and chill in the fridge till required.
4) Mix all sauce ingredients together and chill in the fridge.
5) Using a vegetable slicer, slice the cucumbers very thinly lengthwise. Place on a napkin-lined plate to absorb any water.
Place a slice of pork on the cucumber.
Roll tightly and secure with a toothpick.
3) Chill all rolls in the fridge.
4) Dip into the sauce just before serving.
1) In place of lemon juice, you can use plum sauce.
2) Choose medium sized cucumbers. Avoid cucumbers that are too fat as the core will be thick and too seedy.
3) Slice on one side of the cucumbers till you reach the core, stop and then continue slicing from the other side. You do not want slices of cucumber with too many seeds on it.