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.
Potato Salad Pork Roll
- 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.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.