OMNIPORK

Ingredients

OmniPork

1 pack

Shiitake Mushroom (Soaked)

2-3 pieces

Abura-age

2 pieces

Celery (Diced)

½ bowl

Coriander Stalk

2 pieces

Dried Black Fungus Strips (Soaked)

½ bowl

Ginger (Finely Diced)

2 tbsps

Red Bell Pepper (Diced)

2 tbsps

Preserved Vegetables (Diced)

2 tbsps

Marinade Sauce

Brown Sugar

1 tsp

Salt

⅓ tsp

Five Spices Powder

1 tsp

Vegetarian Oyster Sauce

2 tbsps

Ground Pepper

As appropriate

Cornstarch

1 tsp

Sauces

Fermented Black Beans

2 tbsps

Ginger (Finely Diced)

1 tbsp

White Miso

2 tbsps

Chili (Minced)

As appropriate

Steps

Step 1

Cut off one edge of each piece to make pouches, set aside.

Step 2

In a large bowl, mix OmniPork with the rest of the ingredients and marinade sauce.

Step 3

Stuff OmniPork mixture into the Abura-age pouches evenly until two-thirds full.

Step 4

Tie up with coriander stalk or shredded celery.

Step 5

Deep fried: Fry pouches in 200°C oil for 4 minutes until crunchy, drain and set aside.Steam: Steam the pouches for 4 minutes, drain and set aside.

Step 6

Cut each into 4 pieces and serve on a plate.

Step 7

Heat up oil, and stir-fried the sauce until aromatic.

Step 8

Mix 2 tsps of cornstarch into 1 bowl of boiled water.

Step 9

Cook the sauce with cornstarch mixture until thickens, then add the sesame oil and drizzle on top of the pouches.