First I saw Hiroyuki’s Pork and Radish Rolls, then Kelly posted her Sticky Pork Ribs… Not only have I started to crave pork, but most of all, I realised it has been ages since I wrote about a pork dish. As you might have noticed I am a big pork fan. Most of the meat dishes posted on my blog call for pork and even though I eat much more chicken, it illustrates my affection for this meat, which until recently had been receiving a lot of bad press. You might have also noticed how enthusiastic I have become with Japanese- and Korean-style meat rolls stuffed with vegetables. The meat I choose most often is of course pork (I have wrote about Okra Teriyaki Pork Rolls, Potato Teriyaki Rolls, Asparagus Teriyaki Pork Rolls, Pork Rolls and Shiso in Tempura). I cannot think of a more amusing way to prepare and to have meat and vegetables in one dish. I have such rolls for lunch, as a snack, dinner and it’s great finger food at a party. This is a new combination idea I had last week.
Since I had a huge bunch of shiso (see below), I thought it might be a good idea to pair it with bell pepper (hot pepper was excellent in the Korean Pork Rolls and Shiso in Tempura). I usually coat pork rolls with teriyaki glaze, but this time I longed for a fiery meal and added gochujang (slightly sweet Korean chili pepper paste) to my teriyaki glaze. Gochujang, shiso, pork and pepper combination turned out perfect. While the previously posted Asparagus Teriyaki Pork Rolls had a spring character, these seemed suitable for hot summer days.
For those who don’t know shiso, or perilla (lat. Perilla frutescens), it’s a herb used in Japan (紫蘇) and Korea (ggaennip, 깻잎), although the Korean variety is apparently slightly different. It is usually sold as a bunch of rather big leaves, similar to nettle leaves in shape (see the leaf on the photo). I buy my shiso in a Thai/Vietnamese grocery shop and I suppose it is used in other Asian countries. They are either green either slightly violet (called “red shiso” in Japan) or bicoloured. The taste is astringent and the smell quite strong, but not as overwhelming as for example coriander: actually I don’t think I have ever met anyone who hates shiso. It can be used raw or cooked.
If you don’t like this pepper filling idea, here are other pork rolls I have written about:
TIPS: Of course in this recipe any herb of your choice can be used, as long as it supports well the frying/grilling process (I would recommend green onions, coriander or Thai sweet basil).
Pork rolls (raw) can be prepared the day before, stored in the fridge and fried just before serving.
Preparation : 40 – 45 minutes
Ingredients (serves 2 – 3):
12 -15 thin pork slices (max. 3 mm thick)
1 big bell pepper (or another variety of sweet pepper)
12-15 big shiso leaves (or more if they are small)
Teriyaki glaze with gochujang:
3 tablespoons mirin
2 tablespoons soy sauce (or 4 if you have low sodium soy sauce)
3 tablespoons sake
1 heaped tablespoon gochujang (or less if you gochujang is particularly hot – mine is medium hot – or if you don’t like very hot dishes)
Cut the bell pepper into thin strips (cut them in two horizontally if they are very long; their length should be adapted to the size of pork slices, so that they do not stick out too much).
Season slightly the pork slices with salt and pepper.
Prepare the shiso leaves.
Place the pork slice on a cutting board, seasoned side up. Put one or more shiso leaves to cover most of the surface.
Put 3 pepper strips 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), covered on a medium heat until they are well browned (it will take about 15 minutes).
Combine the teriyaki sauce ingredients and heat them in a small pan or in a microwave.
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.