Fried Potato Salad Pork Rolls
Tired of the same old appetizers that you see from party to party? Try this recipe... Savory pork, wrapped around Japanese-style potato salad, then fried and topped with a delicious sauce! Your guests will be impressed!!
Potato Salad Pork Rolls
Japanese Potato Salad (recipe below)
1 pkg (5 oz) thinly sliced pork (for shabu shabu)
¼ cup corn starch
1-2 Tbsp. sesame oil
Japanese Potato Salad
2 Russet potatoes
½ tsp. salt
2 ½ inch carrot
¼ cup corns
2 inch English cucumbers
2 black forest ham slices
¾ cup (12 Tbsp.) Japanese mayonnaise
Fresh ground black pepper
2 Tbsp. Aloha shoyu
2 Tbsp. mirin
1 ½ tsp. sugar
½ tsp. ginger, grated
Japanese Potato Salad
Peel potatoes and cut into 1 ½ inch pieces. They should be roughly about the same size so that they’ll be done cooking around be the same. Put potatoes in a large pot and add water until it covers all the potatoes.
Boil potatoes with high heat. After water boils, lower heat to medium and cook until a skewer can goes through the potato smoothly. Drain the water from pot and put the potato back on the stove again.
On the stove, evaporate water and moisture of the potatoes over medium-high heat (for less than 1 minute). Shift the pot in circular motion so the potatoes wont’ get burnt. When you see there no liquid in the pan, remove from heat.
Mash the potatoes but leave some small chunks for texture. Sprinkle salt and transfer it into a big bowl and let it cool on the kitchen counter.
Meanwhile prepare a boiled egg. Remove the shell and mash the egg with a fork in a small bowl. Set aside.
Cut carrots into quarter (or half) and then slice it thinly. Put them in a microwave-safe container and cover it with water. Microwave for a few minutes until a skewer goes smoothly through the carrot (don’t overcook). Drain water and cool down.
Peel the cucumbers (leave some skin on to create stripe pattern) and cut into quarter. Then slice it thinly.
Dice the sliced ham into small pieces.
Prepare and boil corn (canned corn kernels works as well).
Add ham and veggies into the mashed potato bowl. Grind some pepper over and mix well.
Add boiled eggs and mix a bit but don’t over do it. Let it cool and keep in the fridge till you are ready to serve.
Place Japanese Potato Salad on the bottom end of a piece of sliced pork and roll to wrap it up with the sliced meat.
Dredge the rolls in corn starch or sprinkle corn starch on top of rolls. Remove excess corn starch off from the meat.
Heat 1 Tbsp. of sesame oil in a large skillet over medium high heat. Gently place the meat rolls in the pan and brown all sides. Do not touch the meat unless the bottom of the meat is nicely golden color. Then turn to brown all sides. If you start turning the rolls too often, the potato salad will come out from the side. If you need more oil to brown the meat faster, add another 1 Tbsp. of sesame oil.
When all sides are nicely golden browned, cover and cook 3 minutes on medium-low heat.
Add Sauce. Shift the frying pan and rotate the meat rolls to coat evenly. Serve immediately.