Teriyaki Pork Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g pork roulade (s) or
- 6 thin pork schnitzel
- 6 spring onion (s)
- 2 tablespoon vegetable oil
- 1 large cucumber (s)
- 0.5 teaspoon ½ salt
For the sauce:
- 60 ml sake, (Japanese rice wine)
- 75 ml soy sauce, light
- 90 g suar
Print Recipe
Pin Recipe Instructions
- Halve the pork roulade, remove fat, tendons and rind from the pork schnitzel.
- Line the work surface with foil.
- Spread the meat slices on top at larger intervals. Place a second piece of foil on the meat and then work it with a rolling pin or the smooth side of the meat hammer so that it becomes flatter and wider; it should be almost transparent, but not brittle.
- Clean the spring onions and cut into pieces approx. 15 cm long. Roll each one tightly in a meat slice and let the meat protrude a little on both sides. Tie rolls with twine or pin with toothpicks.
- Heat a pan and pour in the oil. Fry the rolls all around until they are evenly colored. Mix and stir the ingredients for the sauce until the sugar has dissolved. Then add to the pan with the rolls and simmer over low heat until the sauce is reduced and the rolls are covered with a dark glaze. Carefully turn the rollers every now and then.
- In the meantime, peel and core the cucumber and cut into 5 cm long strips. Put in a bowl and season with salt. Add cold water until covered and let stand for 20 minutes. Then take it out and pat dry.
- Take the meat rolls out of the pan and cut them in half crosswise, removing the string or sticks. Arrange rolls with cucumber strips on rectangular bowls and serve.
- TIP: Since the sauce is very sticky due to the sugar, it is advisable to oil the bowls or plates a little so that the rolls do not stick.
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