Recipe: Perfect Pork Wraps with Umeboshi and Cabbage

Recipe: Perfect Pork Wraps with Umeboshi and Cabbage Delicious, fresh and tasty.

Pork Wraps with Umeboshi and Cabbage. A delicious twist on a pulled pork sandwich, these Asian Pork Wraps use whole wheat tortillas instead of hamburger buns, and add ginger and cabbage for a burst of flavor. Season with salt and pepper and spoon the gravy over the pork chops. Lay pork slices flat on a work surface and season with salt and pepper.

In a small bowl, mix vinegar, sugar and salt until blended.

SAUCE: Whisk the sauce ingredients together in a small saucepan until the cornstarch dissolves.

Place pork cabbage rolls onto steamer rack and place into pot with boiling water.

You can cook Pork Wraps with Umeboshi and Cabbage using 5 ingredients and 8 steps. Here is how you cook it.

Ingredients of Pork Wraps with Umeboshi and Cabbage

1. Prepare 8 slice of Thinly sliced pork loin.

2. It’s 80 of to 100 grams Cabbage.

3. Prepare 2 of plums worth Umeboshi paste.

4. Prepare 1 dash of Salt.

5. Prepare 1 of Sesame oil.

Water shouldn't be touching rolls but have enough to boil and create steam.

Rolls will be firm to touch when cooked.

Sweet cabbage with pork is a recipe I grew up with.

Cabbage is a very popular vegetable in Romania and it is used all year around.

Pork Wraps with Umeboshi and Cabbage instructions

1. Shred the cabbage..

2. Remove the seeds from the umeboshi plum and pound into a paste..

3. Combine the umeboshi with the cabbage..

4. Mix thoroughly..

5. Align the sliced pork in pairs and sprinkle lightly with salt. Place the cabbage and plum mixture (from step 4) nearest to you..

6. Wrap up tightly.

7. Spread a modest amount of sesame oil in a pan. Cook both sides of the meat until brown..

8. Slice in half for a nice cross-section! Enjoy!.

In the winter, we preserve the cabbage in brine and use it for stuffed cabbage rolls, but in the summer we make salads or simply cook it with meats.

To make the stuffing, half-fill a medium saucepan with water and bring to the boil.

Add the rice and cook for just five minutes.

Rinse in a sieve under running water until cold.

Combine the marinade spices, juice and pork into a large bowl.