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Pork-Wrapped Vegetable Rolls
Serves 2 (8 rolls) · About 25 min
Carrot and green beans wrapped in thin slices of pork, cooked, and coated in a sweet and salty soy sauce and mirin sauce. Easy to pack in a bento too.
① Cut the vegetables and microwave→② Wrap in meat→③ Cook→④ Coat with the sauce→⑤ Cut and serve
What to buy
Meat
Vegetables
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How to make it
1
Cut the vegetables and heat in the microwave
- On the cutting board, peel the carrot and cut 8 sticks 8 cm long and 1 cm square
- Cut the stem ends off the green beans, and if they are long, cut them to 8 cm
- Lay the carrot and green beans on a microwave-safe plate, sprinkle with 1 tbsp water, cover loosely with plastic wrap, and heat at 600 W for 2 min
- Take off the plastic wrap and let cool until you can touch them (peel the wrap from the far side so the steam does not burn you)
How to tell it's doneThe carrot dents a little when you press it with a chopstick.
2
Wrap in meat
- Spread 1 slice of pork on the cutting board and put 1 carrot stick and 1 green bean on the near end
- Roll it up from the near end. Rolling at a slight slant hides all the vegetables
- When all 8 are rolled, sprinkle with a pinch each of salt and pepper and dust thinly all over with 1 tbsp flour
- When you finish rolling, wash your hands, cutting board and knife with dish soap (you will use them again to cut in step 5)
- Mix the sauce ingredients (1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tsp sugar) in a small bowl
How to tell it's doneAll 8 are rolled and whitish with flour. They are placed so you can see where the end of each roll is.
3
Cook with the loose end down
- Put 2 tsp vegetable oil in a frying pan and heat over medium heat
- Lay the rolls in with the loose end down. Cook 1 min without touching, and the end sticks and will not come undone
- Roll them with cooking chopsticks to brown them all over (about 3 min)
- Turn to low heat, put the lid on, 3–4 min
How to tell it's doneThey are nicely browned all over. Cut the thickest roll in half: no pink in the meat.
4
Coat with the sauce
- Take off the lid, turn to medium heat and add the sauce you mixed in step 2
- Shake the frying pan and roll the rolls to coat them all over with the sauce
How to tell it's doneThe sauce is thick, the bubbles get bigger, and the rolls look shiny.
Be carefulThe sauce has sugar and mirin, so it burns easily. Turn off the heat as soon as the bubbles get big.
5
Cut and serve
- On the cutting board, cut each roll in half (cutting on a slant makes the cut side look bigger)
- Arrange them on a plate with the cut sides showing, and pour on the sauce left in the frying pan
ReadyYou can see orange and green vegetables in the cut sides.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The rolls came undone while cookingThey were not cooked loose end down, or they were rolled too soon. Next time, cook loose end down and do not touch for 1 min.
The sauce burned and tastes bitterThey stayed on the heat too long in step 4. Next time, stop 1 min after adding the sauce.
The vegetables are hardNot enough microwave time in step 1. Next time, add 30 sec at a time.
The flavor is weakThere was not enough sauce, or there was too much liquid before coating. Add 1 tsp each of soy sauce and mirin and coat again.
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