Ten Minutes to Cooking Delicious Roasted Pork With Korean Dried Persimmon Roll Top Passion Fruit Coulis

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Roasted Pork With Korean Dried Persimmon Roll Top Passion Fruit Coulis

We hope you got insight from reading it, now let’s go back to roasted pork with korean dried persimmon roll top passion fruit coulis recipe. To make roasted pork with korean dried persimmon roll top passion fruit coulis you only need 10 ingredients and 6 steps. Here is how you cook it.

Here are the ingridients that are required to produce a remarkably good Roasted Pork With Korean Dried Persimmon Roll Top Passion Fruit Coulis:

  1. You need 10 of thinly slice roasted pork.
  2. Use 6 of dried korean persimmon.
  3. Provide 2 of large puff pastry.
  4. Take 1 of egg yolk.
  5. Take 5 of each slice of mozzarella cheese and cheddar cheese.
  6. Get of Passionfruits Coulis.
  7. Get 6 of passion fruits.
  8. You need 4 tbsp of sugar.
  9. Prepare 1 cup of mandarin orange juice.
  10. Take 1/4 Cup of water.

Ready with the ingridients? Below are the steps on cooking Roasted Pork With Korean Dried Persimmon Roll Top Passion Fruit Coulis:

  1. Put on mozzarella and cheddar cheese then layer thinly slice roasted pork then Roll it up firmly the cover with film and refrigerate,ready to use in an hour or the following day.
  2. Slice it up then arrange it on a parchment paper then baste it egg yolk.
  3. Asked it at 200 c for 10 to 15 minutes till it’s lightly brown and cheese melted.
  4. Enjoy it as it is or sprinkle some passionfruits Coulis.
  5. Making passion fruits Coulis,scoop the passionfruits into a pot and mix with 4 tbsp Of sugar, 1/4 cup water, 1 cup of mandarin orange then let it simmer for about 8 to 10 minutes till it start to reduce to half and start thicken then off heat and let it cool.
  6. Seive it and reserve the passionfruits Coulis In fridge and ready to use anytime.

Add chilli flakes for some heat if desired. See great recipes for Roasted Pork With Korean Dried Persimmon Roll Top Passion Fruit Coulis too! For best flavor, it is traditional to use pork butts instead of pork loin. You must also add some sesame oil to the marinade for an authentic flavor. Vinegar is not really a traditional Korean ingredient.

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