紫苏猪肉卷Pork Roll with Perilla Leaf

Directions

吃日本料理时，刺身下总是有片叶子垫着，或是享用天妇罗时，也有炸的同款叶子，多数人只知道这是比生菜更清爽的配菜，炸的吃起来也是香脆可口的，却极少人懂得它就是既能开胃解腻又可辟腥抑菌的紫苏叶，套句时下现代话，它就是可增强免疫能力同时又可清热解毒的抗疫菜呢。以养生之道闻名的日本人，饭食里大多时候都会备有紫苏叶的，而邻近的韩国人也喜欢用它卷着烤肉吃。紫苏叶有分两种，一种紫色另一种青色，紫色味浓，这次使用了日本进口的青紫苏，味道较清爽且香甜，配以海苔片再用薄薄的猪肉片卷上，煎了再调酱汁煮，瞬间就变成了大小朋友都会喜欢的下饭佳肴。

Step 1

将所有的酱料混合均匀，备用；紫苏叶洗净，抹干水分，备用。Mix all the sauce ingredients evenly and set aside; wash the perilla leaves, wipe dry and set aside.

Step 2

猪肉片洗净，挤干水分后，下海盐和胡椒粉抓匀，然后一片片摊开，备用。Rinse the pork slices, squeeze out the water and rub with sea salt and pepper, then arrange the pork slices one by one for later use.

Step 3

将5片猪肉片排成一行，然后铺上6片海苔片和5叶紫苏叶，接着卷起。Arrange 5 pork slices in a row, then place 6 seaweed slices and 5 perilla leaves on top and roll up.

Step 4

再重覆作法3排法，卷成较厚的猪肉卷，然后在表面拍上薄薄的面粉。Repeat method 3, roll into thicker pork rolls and pat the surface with a thin layer of flour.

Step 5

将猪肉卷切成4厚片，然后稍微压扁，两面都蘸上薄薄的面粉，备用。Cut the pork roll into 4 thick slices, slightly flatten and dip both sides in a thin flour, set aside.

Step 6

锅内下食油，中小火将作法5的猪肉卷煎至两面金黄。Pour some cooking oil in a pot, fry the pork rolls in method 5 over medium-low heat until golden brown on both sides.

Step 7

下酱料，煮至肉卷吸收浓稠酱汁，即可上碟，撒上芝麻，趁热享用。Add the sauce and cook until the meat rolls absorb the sauce, then serve on a plate, sprinkle some sesame seeds, enjoy while hot.