INGREDIENTS

1/2 pound thinly sliced pork loin (about 12 slices)

8 perilla leaves (cut in half)
1 oz. shredded cheese
10 quail eggs
salt and pepper
3 tbsp flour
1 egg
bread crumbs
cooking oil
lemon wedges
cabbage, shredded
ponzu sauce (optional)

LET'S GET COOKING...

1. Lay 6 pork slices onto a sheet of plastic wrap. Season with salt and
pepper.
2. Lay 4 pirella leeaves and 1/2 the amount of shredded cheese onto
one side of the pork slices. Place 5 quail eggs on top.
3. Roll it up tightly, using the plastic wrap to help you. Make sure the
ends of the meat touch to prevent the cheese from oozing out.
Repeat once more, using the rest of the ingredients.
4. Lightly flour the pork rolls. Then dip them into the egg, followed by
the bread crumbs.
5. Deep fry in hot oil (about 320 degrees F ) until golden brown and
crispy. (5-7 minutes)
6. Cut into bite-sized pieces and serve hot with lemon wedge and
shredded cabbage. Enjoy with ponzu sauce or your favorite
condiment.