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First I saw Hiroyuki’s Pork and Radish Rolls<\/a>, then Kelly posted her Sticky Pork Ribs<\/a>… 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 \u00a0Okra Teriyaki Pork Rolls<\/a>, Potato Teriyaki Rolls<\/a>, Asparagus Teriyaki Pork Rolls<\/a>, Pork Rolls and Shiso in Tempura<\/a>). 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.<\/p>\n 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<\/a>). 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\u00a0Asparagus Teriyaki Pork Rolls<\/a>\u00a0had a spring character, these seemed suitable for hot summer days.<\/p>\n For those who don’t know shiso, or perilla (lat.\u00a0Perilla frutescens<\/em>), it’s a herb used in Japan (\u7d2b\u8607)\u00a0and Korea (ggaennip<\/em>,\u00a0\uae7b\uc78e),\u00a0although 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.\u00a0They 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\u00a0can be used raw or cooked.<\/p>\n If you don’t like this pepper filling idea, here are other pork rolls I have written about:<\/p>\n –Okra Teriyaki Pork Rolls<\/a><\/p>\n –Potato Teriyaki Rolls<\/a><\/p>\n