Cut the Japanese leek into 6 equal pieces. Pull the core parts from the leek using your finger or chopsticks. Chop the core parts roughly.
Cut off the bottom part of enoki mushrooms and separate into 6 equal portions. Stuff the hollows of the leeks with enoki mushrooms. You might really need to push in. Wrap in sliced pork and coat with katakuriko.
Heat sesame oil in a pan and fry the chopped leek. After the colour has changed, reduce the heat to low-medium and place the 2 wraps, with the edge-side down, in the pan.
After the edges are set, flip over. After the colour of the pork is changed, season with salt and pepper. Turn up the heat to medium-high and roll the pork wraps by shaking the pan.
Add the sugar and pour over the ＊ ingredients to dissolve the sugar. Add the doubangjiang spicy bean paste and shake the pan to allow the pork to be coated with the sauce. Cover with a lid and cook for about 5 minutes over low heat.
Uncover the lid and turn the heat up to high to reduce the sauce until syrupy. Shake the pan to roll the pork.
Cut in half to make bite sizes and place on a serving dish. Pour over the sauce.
When you have difficulty in stuffing the enoki mushrooms into the hollows of the leek, make small slits in the leek.
Story Behind this Recipe
I wanted to make something different from usual rolled vegetables and came up with this.
When you stuff the hollows of the leek with the enoki, it may tear. Don't worry, because you will wrap them in pork. The katakuriko coating the pork will be enough to thicken the sauce, but add more if necessary. Adding grated ginger will add more flavour to this dish.