This dish was created for the Campbell’s Soup (Hong Kong) website. I feel honoured to be invited to create recipes for their products. The original recipe of this dish, Pork Rolls with Creamy Onion Sauce was written in Chinese. Upon receiving good feedbacks from my fans who tried this recipe, I decided to translate it into English to share with my English reading readers. Hope you’d like it. If you’re not living in Hong Kong and can’t easily find the Hong Kong Campbell’s onion soup, you might replace it with any other creamy soup to your liking that comes in handy for you. Take an example, this Cream of Chicken, Campbell’s soup (Australia) is also a good choice for cooking this dish.
This dish was especially designed for Winter Solstice (冬至), a traditional Chinese festival, that normally falls on 22 December every year. So when I plated up the dish, I used a round shape represents “fulfillment” and “achievement”, much like the symbolic meaning of eating glutinous rice dumplings (湯圓Tang Yuan) on that day.
Pork Rolls with Creamy Onion Sauce (Printable recipe)
- 15 thinly sliced pork, each about 10cmx3cm
- 5 asparagus, each 24cm long
- 1 small onion, shredded
- 1 tsp minced garlic
- 1 can (412 grams) Campbell’s Creamy of Onion soup
- 200 ml water
- 2 tsp Shaoxing wine or white rice wine
- salt, to taste
- white pepper, to taste
- Blanch asparagus in salted boiling water for 2 to 3 minutes. (Note: Don’t overcook them. Let them remain crunchy.) Remove and immediately soak in cold water. When they cool down completely, drain well. Wipe dry with kitchen papers. Cut each into 4 sections, about 6cm long. You should get 20 sections totally.
- Use a small sauce pan. Add soup and water. Mix well. Bring it to a boil. Turn off the heat. Set aside.
- Roll asparagus with pork, one by one, with seams facing downward. You might like to secure each with a toothpick. Season with salt and pepper.
- Heat oil in a frying pan. Add onion and garlic, sauté until onion becomes translucent. Transfer onion in the soup mixture. Stir well. Set aside.
- Add some more oil in the pan. Carefully arrange pork rolls in one single layer, with seams onto the pan first. Cook over medium-high heat for about 2 minutes. Turn the other side and continue to cook until lightly brown. Sprinkle wine. When the pork is cooked through, dish up.
- Arrange the pork rolls onto a serving plate in a circle, or any pattern you like. Ladle soup mixture in the middle. Top with asparagus for garnish. Serve immediately.
- I used the pork for BBQ bought from a Korean shop. They are already cut into thin slices, very handy to use. If you can’t find any thinly sliced pork, you might ask your butcher to help you.
- Cook the seams of the pork rolls first. Then they won’t be broken apart easily. If you secure the rolls with toothpicks, remember to remove the toothpicks before serving for the sake of safety.
- By soaking the blanched asparagus into cold water, you stop the cooking inside and keep the bright green colour, even after frying with the pork.