Japanese and, as I have recently noticed, Korean habit of rolling thin meat slices around different vegetables is among the most extraordinary culinary inventions I know. Such rolls are fun to make, to eat, they usually look cute and are an excellent occasion to develop one’s culinary creativity. Carrots, green beans, leftover potato purée, shiso and chili… when it comes to the choice of fillings, sky is the limit. Until now I have been preparing only two types of meat rolls: Potato Teriyaki Pork Rolls (found on Nami’s Just One Cookbook) and Pork Rolls and Shiso in Tempura (found on Hyosun Ro’s Eating and Living). I thought it was high time I found a new recipe. Last weekend, while browsing through Shizuoka Gourmet’s blog or, to be precise, looking for inspiration in his wife’s lovely bentos, I stumbled upon pork rolls filled with okra. They looked very intriguing for someone who had never tasted okra and seemed perfect to extend my short list of meat and vegetable rolls.
Even though I had no instructions, my improvised recipe proved successful. Since I am a clumsy cook, of course every roll had a different size, they didn’t look half as attractive as in Shizuoka Gourmet‘s bento, but they were amazingly good. The crunchy and delicate okra went very well with the strong taste of pork and the sweetish, sticky teriyaki coating. This first experiment with okra was one of the best and healthiest tv snack-dinners I have ever had.
TIP: Pork rolls can be prepared the day before, stored in the fridge and fried just before serving.
Preparation : 30 minutes
Ingredients (serves 2):
12 -15 thin pork slices (max. 3 mm thick)
12 – 15 small okra pods or 6 – 8 big
3 tablespoons mirin
2 tablespoons soy sauce (or 4 if you have low sodium soy sauce)
1 teaspoons sugar
3 tablespoons sake
Wash the okra and cut it in two if required.
Season slightly the pork slices with salt and pepper.
Put the okra at one end of the pork roll.
Roll it tightly and put aside.
Do the same with all the pork strips.
Heat some oil in a pan.
Dust the pork rolls with flour and fry (sealed side down) on a medium heat until they are well browned (it will take about 15 minutes).
Pour the teriyaki sauce over the rolls and make sure they are well coated.
Let the sauce thicken for about one minute.
Transfer the rolls to a plate and garnish with the remaining sauce.