Main ingredients 🥩
pork loinmerou fishscalliongingergarlicenoki mushroompotato starcheggmirinsoy sauceoyster saucevinegar
Yeo Kyung-rae's Sanhyang Sauce Pork Tenderloin and Mero Roll
A premium Chinese-style dish featuring tender pork loin wrapped around delicate merou fish and vegetables, then fried to a crisp, served with a tangy and sweet garlic sauce.
🙋 Recommended for
- ⭐ Those seeking a special and impressive Chinese-style main dish for entertaining guests or hosting a home party
- ⭐ Individuals who enjoy the unique combination of meat and fish, craving rich umami and juicy textures in one bite
- ⭐ Fans of the bold garlic aroma paired with a tangy-sweet sauce in a crispy fried dish
Ingredients needed 🛒2 servings
- pork loin 7 pieces
- merou fish 7 pieces
- scallion 1 large
- ginger a small amount
- minced garlic generously
- enoki mushroom half a pack
- potato starch as needed
- egg 1 piece
- vegetable oil generously
- water as needed
- mirin 4 tablespoons
- soy sauce 1/2 tablespoon
- oyster sauce 1/2 tablespoon
- sugar 1 tablespoon
- vinegar 1/2 tablespoon
- black pepper a small amount
Recipe 🍳
- Mix water, mirin, soy sauce, oyster sauce, sugar, vinegar, and black pepper together to prepare a tangy and sweet mountain garlic sauce in advance.
- Finely mince the white part of the scallion for the sauce, and slice the green part into strips matching the length of the merou fish for the filling. Also, mince ginger and garlic.
- Cut the merou fish into thick sticks, and pound the pork loin thinly using the back of a knife or blade to make it flat and wide.
- Lightly coat one end of the flattened pork loin with dry potato starch, then place the merou fish, sliced scallion, and enoki mushrooms on top, roll tightly, and gently press to secure.
- Mix potato starch with water and egg to create a slightly thick, pourable batter for the tempura coating.
- Coat the rolled pork loin with the batter evenly, then fry in preheated oil until golden brown and crispy.
- Heat a little oil in a pan, sauté minced scallion, ginger, and garlic until fragrant, then add the prepared mountain garlic sauce and bring to a boil.
- Once the sauce boils, add the fried pork loin rolls and quickly toss to ensure the sauce coats the surface evenly. Finish cooking.
- Prepare ingredients by cutting them appropriately and mix the tangy-sweet seasoning sauce in advance.
- Wrap the thinly pounded pork loin with merou fish and vegetables, roll up, coat with a light tempura batter, and fry until crisp.
- Sauté aromatics in a pan, bring the sauce to a boil, then quickly toss in the fried rolls to evenly coat with sauce.
Cooking tips 💡
- Pounding the pork loin with the back of a knife or blade helps tenderize it, improving texture and making it easier to roll without tearing.
- Avoid applying too thick a batter, as it can make the coating soggy; apply a thin, even layer for that satisfying crispiness.
- You can substitute merou fish with other white-fleshed fish like fresh shrimp or sea bream for a delicious variation.
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