Teriyaki Pork Rolls with Sweet Pepper, Shiso and Gochujang


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:

Okra Teriyaki Pork Rolls

Potato Teriyaki Rolls

Asparagus Teriyaki Pork Rolls

Pork Rolls and Shiso in Tempura

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)


salt, pepper


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.

35 Replies to “Teriyaki Pork Rolls with Sweet Pepper, Shiso and Gochujang”

  1. Sissi, your pork rolls look gorgeous! So juicy. I like a little fire in my life too 😉 – your Teriyaki glaze sounds absolutely mouth watering… I’ve yet to try shiso but I remain very intrigued – sounds like a great mix here. Now I have to ask what is likely a silly question… the shiso leaves as I understand it are placed on top of the pork as seasoning but what are you actually rolling the pork slices/shiso/peppers in? (when you say roll tightly, what are you using for the wrap?).

    1. Thank you so much, Kelly. I think I’ll use this hot teriyaki version quite often. I was happy with the results of gochujang’s addition. It’s not a silly question of course! (and someone has already asked me the same when I posted some other meat rolls). Pork slices are “wraps” here 🙂 They are about 2 mm thick (hardly more than 1/10 inch), slightly transparent, so they seal easily. My butcher cuts them with a slicing machine.

  2. What a lovely recipe Sissi, the rolls do look beautiful and succulent. I love the sweet and hot combo, we’ve ‘talked’ about before — the Asian flavours do hit my tongue perfectly too!

    1. Thank you so much, Eva. Yes, I remember you also like this combination (you cannot imagine how many non-Asian people say they hate it, but then when I serve something like this they love it and do not seem to notice it contains their “hated” hot and sweet combination).

  3. Your posts about meat rolls have got me thinking if they are really Japanese (or Korean) inventions. Do you mean you don’t have similar dishes in your country/area?

    1. Hi, Hiroyuki. I am not expert in any European cuisine, but in all those I know there are some rolled meat dishes, however, the meat slices are much much thicker (I know simmered beef rolls filled with pickled cucumbers but the meat slices are 1 cm thick or even thicker, then pounded, or rolled roasts where the meat is a huge piece of even thicker slice rolled around spices). The only visually similar European rolls are made with either smoked bacon (for example asparagus rolls in smoked bacon) or in dry ham (again asparagus is very popular), sometimes in cooked ham but these are not unusual because they are made with processed cold meat, not raw meat.
      The proof it that you will never see in any Western country’s supermarket (I have never heard about it) 1 mm thick meat, transparent slices (like the ones used for the Japanese rolls). I buy my pork at the butcher’s and he cuts it for me, but I was of course asked what I was doing with these meat slices because in spite of very international clients it was probably the first time someone asked him.
      Even the Italian raw beef dish (carpaccio: slices of raw beef) is I think a bit thicker and this is the thinnest sliced meat in a dish I know.
      In short, raw meat rolled around vegetables does exist, but it is almost 10 x thicker and it is never served in such a cute small form. Since such rolls are not usually served in Japanese restaurants in Europe, all the European friends or family members are always surprised when they see them for the first time.

    1. Thank you, Norma. (They are not very uniform, but I’m glad it’s not visible 😉 ).

  4. I really love those leaves. It’s very expensive to get here tho. I suppose it’ll have to be basil or something else when I make this. Sounds and looks delicious! And I also have some gochujang paste left from my kimchi making.

    1. Thank you so much, Ping. Here they are expensive, but in Japanese shops. In Vietnamese shop I get a huge bunch of whole long branches for the equivalent of 2$. It is not the same variety, but still perilla and the taste is similar, so it’s better than nothing.

  5. Rice please! I consider bell pepper as enough veggies so that I can eat just this and rice + miso soup and my dinner is done. I’ll definitely try the bell pepper & shiso combo. Sounds amazing. I haven’t made pork rolls for a while and I have shabu shabu pork slice in freezer. Looks delicious Sissi!

    1. Thank you so much, Nami. I also have it with a bowl of rice quite often. Bell pepper is sweet, so it goes very well with the strong shiso flavour. Not to mention the pork of course 🙂

  6. Sissi- I totally missed this post of yours, since I’m so tied up at my daughter’s house dogggies/house sitting, and back-and-forth to my place to check on my kitty, who was my departed kitty’s companion and she is still (depressed) if you can believe it!

    Anyway, I adore your pork rolls, whether they are Korean, or Japanese, or European, for that matter. They are yummy glistening with the sticky gooey sauce, that I love. All’s needed, is some nice sticky white rice, and I will be totally happy!
    Oh, yes, and a nice Japanese glass of beer!

    1. Thank you so much, Elisabeth. The most important is you have found some time to pay me a visit 🙂 It sounds like you are very busy caring for all these animals! It’s incredible your cat is so depressed.

  7. Ah, the “roll” itself is actually meat? I was thinking it might be the meat inside a wrapper… like a spring roll, you know? This sounds way even better 😀 They look really nice and glossy too!

    I saw your mention of your okra rolls – I can’t believe I’d never had okra before last year… it’s SO good!

    1. Thank you so much, Charles. Okra is excellent, but I find it inedible when overcooked (I had it once this way in a North African dish, don’t remember the exact country).

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