Awesome Sesame Pork Roll Appetizers Recipes

Steps:

• 1. Gather your ingredients.
• 2. In a large skillet over medium heat, add the ground pork, plus the minced garlic, ginger, and 1 tablespoon of sesame seeds.
• 3. Cook until the pork is browned, and thoroughly cooked through.
• 4. Chef's Note: Use a wooden spoon and mash and mix the ingredients until they are completely broken up.
• 5. Chef's Note: I usually put the cooked ingredients into a food processor, fitted with an S-blade, and give it a few pulses. This ensures that the mixture is finely and evenly ground.
• 6. Thoroughly drain the pork, and return to the skillet.
• 7. Chef's Tip: You want as much of the grease out of the pork as possible. I drain mine on a couple of paper towels.
• 8. Return the skillet to the stovetop and reduce the heat to medium low, and then add tamari and Sriracha sauce. Stir to combine.
• 9. Add the water chestnuts, the scallions, and cilantro, and stir to combine.
• 10. Continue to stir for 2 to 3 minutes, and then remove the pan from the heat.
• 11. When the mixture has sufficiently cooled, add the beaten eggs, and stir to combine.
• 12. Reserve the mixture.
• 13. ASSEMBLING THE ROLLS
• 14. Place a rack in the middle position, and preheat the oven to 425f (220c).
• 15. Take a baking sheet and line with parchment paper.
• 16. Beat the egg and 1 tablespoon of sesame oil with 2 tablespoons of water.
• 17. Lightly flour a work surface and then cut the puff pastry into 4-inch squares.
• 18. Chef's Note: One of the standard sizes for store-bought puff pastries is 4x4 inches.
• 19. Use a rolling pin to roll out to 5x5 inches.
• 20. Place 3 tablespoons of the pork mixture down the middle of the puff pastry.
• 21. Brush the edges of the pastry with the egg wash.
• 22. Roll up and place, seam side down on the parchment-lined baking sheet.
• 23. Brush the tops of the rolls with the egg wash, and then sprinkle with some sesame seeds.
• 24. Place into the oven, and bake for 20-25 minutes, until light brown.
• 25. Cut on the bias, and serve with some Chinese mustard. Enjoy.
• 26. Keep the faith, and keep cooking.

Steps:

• 1. Place tenderloins in a large heavy duty, zip-top plastic bag.
• 2. Combine 1/2 cup sherry and 1 tbsp soy sauce. Pour the mixture over the tenderloins; seal the bag securely. Place the bag in a bowl; marinate in the refrigerator for 1 to 2 hours.
• 3. Remove the tenderloins from the marinade, discarding the marinade. Brush the tenderloins with honey; roll in the sesame seeds.
• 4. Place on a rack in a roasting pan lined with heavy-duty aluminum foil. Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer inserted into the thickest part registers at 160 degrees.
• 5. Combine 1/3 cup soy sauce and the next 5 ingredients in a small serving bowl; stir well.
• 6. To serve, thinly slice the tenderloins and arrange on a spinach-lined serving platter. Serve with decorated toothpicks and the soy sauce mixture.

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Steps:

• Combine first 9 ingredients in medium bowl until well mixed.
• Shape into 24 balls, about 1 inch in diameter.
• Roll balls in sesame seeds.
• Preheat lightly greased electric grill/skillet for 5 minutes.
• Push 1 ball onto each skewer.
• Cook for 10 to 15 minutes, turning often, until no longer pink inside.