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1
Cut the Japanese leek into 6 equal pieces.
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2
Pull the core parts from the leek using your finger or chopsticks.
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3
Chop the core parts roughly.
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4
Cut off the bottom part of enoki mushrooms and separate into 6 equal portions.
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5
Stuff the hollows of the leeks with enoki mushrooms.
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6
You might really need to push in.
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7
Wrap in sliced pork and coat with katakuriko.
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8
Heat sesame oil in a pan and fry the chopped leek.
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9
After the colour has changed, reduce the heat to low-medium and place the 2 wraps, with the edge-side down, in the pan.
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10
After the edges are set, flip over.
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11
After the colour of the pork is changed, season with salt and pepper.
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12
Turn up the heat to medium-high and roll the pork wraps by shaking the pan.
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13
Add the sugar and pour over the * ingredients to dissolve the sugar.
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14
Add the doubangjiang spicy bean paste and shake the pan to allow the pork to be coated with the sauce.
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15
Cover with a lid and cook for about 5 minutes over low heat.
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16
Uncover the lid and turn the heat up to high to reduce the sauce until syrupy.
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17
Shake the pan to roll the pork.
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18
Cut in half to make bite sizes and place on a serving dish.
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19
Pour over the sauce.
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20
When you have difficulty in stuffing the enoki mushrooms into the hollows of the leek, make small slits in the leek.
