Chinese Pork Roll
|Chinese cabbage||2 Pound (1 Medium Sized)|
|Onion||1 Large, chopped to make 1 cup|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Ground pork||2 Pound (Fresh Ones)|
|Eggs||2 , slightly beaten|
|Sifted all purpose flour||1⁄4 Cup (4 tbs)|
|Canned mixed chinese vegetables||1 Pound (1 Can)|
|Soy sauce||2 Tablespoon|
|Refrigerated crescent dinner rolls||12 Ounce (1 Package)|
1) Preheat oven to 350°F before baking.
2) Trim cabbage and cut it into small cubes so as to measure about 7 cups.
3) Drain the excess water from Chinese vegetables and then dry gently using paper toweling.
4) From package, take off the dinner rolls and divide into 4 rectangles.
5) In a small frying pan, heat 2 tablespoons of butter or margarine and sauté 1 cup cabbage with onion in it for 5 minutes until soft.
6) Take a large bowl and mix together the sautéed vegetables with pork, eggs, and flour in it.
7) Mix in Chinese vegetables and soy sauce.
8) Take a greased 9x5x3 loaf pan; press the mixture firmly into it and then bake for 1 hour in preheated oven.
9) Take off the loaf from oven and increase oven temperature to 375°F.
10) Into a large shallow baking pan, invert the loaf and remove drippings.
11) Cover the meat loaf with dinner rolls, pressing against sides and ends and bake again for 15 minutes in preheated oven until richly golden.
12) In the meantime, in a large frying pan, mix together remaining cabbage and remaining 2 tablespoons butter or margarine and water.
13) Steam, covered for 8 minutes until cabbage is tender- crisp.
14) Transfer cabbage onto a deep serving platter and top with meat loaf.
15) Serve hot in thick slices with prepared mustard or bottled duck sauce.