Roast pork wrapped mashed potatoマシュポテトの豚肉巻き

japanese cake

This is another small dish I made one evening from leftovers. We had barbequed whole pork loin on the weekend. It was seasoned with a mixture of smoked Spanish paprika, cumin, black pepper, salt  with a small amount of cinnamon and cloves.  We used this roast pork for several dinners and sandwiches. I also made a stew out of it and still a small amount remained. When we roasted the pork we also roasted potatoes wrapped in aluminum foil. We removed the skins while the potatoes were still hot, mashed them, seasoned with soy sauce, cream and butter.  A small amount of the potatoes also remained.

I just sliced the roast pork and used the slices to wrap a small cylinder of mashed potato. In a frying pan I added a small amount of olive oil and placed the rolls with the overwrapping side down. I cooked them on a low flame until they were heated through. (Since everything was pre-cooked, I just needed to warm up the pork rolls). 

While the rolls were cooking my wife asked me in pleased surprise “You’re cooking bacon?” They really smelled like bacon—there was no doubt they were from the “pork family”. I served this with cucumber salad (thinly sliced cucumber, salted, kneaded with the excess moisture rung out and dressed with a mixture of Dijon mustard, mayonnaise and cracked black pepper). I put some “Tonkatsu” sauce on the pork and also added a small dab of Japanese hot mustard on the side.

For just leftover control, this is a nice small dish perfect for a start.

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