Crispy Skewered Pork Wraps with Edamame and Cheese – a delicious recipe with pork belly, Hanpen, Cream cheese, Katakuriko, Black pepper, pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Remove the edamame from the shells and dry off the excess moisture.
2
Place the hanpen and cream cheese into a food processor and blend until smooth.
3
Stir in the edamame from Step 1.
4
Divide into 5 portions.
5
Dust a sheet of plastic wrap with katakuriko.
6
Roll out each portion from Step 5 into 6cm wide cylinders.
7
Make 5 cylinders.
8
Season the pork with black pepper or salt and pepper.
9
Wrap the pork around Step 5 in a spiral design to completely cover the filling.
10
Stick onto skewers and fry in a heated frying pan.
11
Add oil as necessary and occasionally roll the skewers around.
12
Once the pork has become crispy and completely cooked, they are done.
13
Optionally garnish with yuzu pepper paste or lemon.
132
kcal
Calories
8
g
Fat
3
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 slice Thinly sliced pork belly, 1 Hanpen, 30 grams Cream cheese, 50 grams Edamame (frozen), and more.
Yes, Crispy Skewered Pork Wraps with Edamame and Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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