Ingredients
200 g enoki mushrooms, 200 g pork belly, 5 g chopped cilantro.
Seasonings
Salt 1 teaspoon, sugar 1 teaspoon, oyster sauce 1 tablespoon, water starch 2 teaspoons, abalone sauce 150 g (about 5.3 oz), vegetable oil 2 tablespoons.
Steps
1. Rinse the pork belly, cut into large slices, blanch in boiling water, then drain.
2. Wash the enoki mushrooms, cut them into small sections, roll them up in slices of pork belly, steam until cooked through, then remove and arrange on a serving plate.
3. Heat the abalone sauce in a wok until simmering, add the pork belly rolls and cook briefly, then season with salt, sugar, and oyster sauce, thicken with a cornstarch slurry, drizzle with a splash of oil for shine, and sprinkle with chopped cilantro before serving.