Potato Salad Pork Roll
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.
Servings: 4
Calories: 291kcal
Ingredients
- 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 or cornstarch
- 1 Tbsp roasted sesame oil
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.
Nutrition
Calories: 291 kcal · Carbohydrates: 26 g · Protein: 13 g · Fat: 14 g · Saturated Fat: 2 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 55 mg · Sodium: 657 mg · Potassium: 591 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 1319 IU · Vitamin C: 5 mg · Calcium: 26 mg · Iron: 1 mg