Potato Salad Pork Roll ポテサラの肉巻き

Japanese cooking uses thinly sliced beef and pork for many dishes. One of the most common way to utilize these thin slices of meat is to roll something with it.

In my blog, I’ve shared several beef and pork roll recipes so far and they are:

• Soy-Glazed Vegetable Beef Rolls
• Baby Carrot Beef Rolls
• Mashed Potato Teriyaki Pork Rolls
• Ginger Pork Rolls with Eggplant

Using sliced meat allows us to be very creative and I like hiding veggies in the meat so my kids tend to finish the vegetables with the meat (without even realizing they ate veggies). The recipe I am sharing today is related Wednesday’s Japanese Potato Salad. With the leftover potato salad, you can roll them with sliced pork. This is my mother’s recipe and my dad, my brother, and I used to love eating this. It’s one of the dishes that I feel nostalgic about. I hope you enjoy this delicious pork roll.

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Potato Salad Pork Roll

5 from 4 votes

Japanese cooking uses thinly sliced beef and pork for many dishes.  One of the most common way to utilize these thin slices of meat is to roll something with it.

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Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Servings: 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 3 serving Japanese potato salad (I usually serve half as salad and use the other half for this recipe)
• ▢ 5 oz thinly sliced pork loin (I used shabu shabu pork)
• ▢ ¼ cup potato starch/cornstarch
• ▢ 1 Tbsp sesame oil (roasted)

For the Sauce

• ▢ 2 Tbsp soy sauce
• ▢ 2 Tbsp mirin
• ▢ 1 ½ tsp sugar
• ▢ ½ tsp grated ginger

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Instructions

 

• Place Japanese Potato Salad on the bottom end of the sliced pork and roll it up.
  
• Dredge the potato salad pork rolls in potato starch (cornstarch) and remove any excess starch.
  
• Heat the sesame oil in a large frying pan over medium-high heat. Gently place the pork rolls in the pan and cook until all sides are golden brown. Don't flip too often; otherwise, potato salad will start coming out. Since the meat is very thin, it's fast to cook.
  
• When all sides are golden, reduce the heat to medium-low heat and cook, covered, for 1-2 more minutes, making sure the inner pork slice is cooked through.
  
• Add the sauce auce and shake the pan to distribute the sauce. Serve immediately.
  

To store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.

Author: Namiko Chen

Course: Main Course

Cuisine: Japanese

Keyword: pork

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