Pork Rolls with Teriyaki Sauce
“Wanna make a video of this pork rolls recipe?” asked Ben Monday morning.
“What, now? Uh, yes please!” I answered excitedly.
Ben’s vision was to make a quick, YouTube friendly recipe video of these pretty little pork rolls to show how easy they are to make. I thought the idea was great and the recipe perfect for it, so we got rolling pretty much right away. We think it turned out pretty good for a first! See it for yourself and let us know if you would like to see more videos like this one – We mean it, we’d love to hear from you!
So what do you think? 🙂
I have been wanting to make a video of every single one of my recipes for a long time now, but after I tried my hands at editing back in October (for this Thanksgiving Squash Puree video), that vision seemed more like a mirage than a reality.
The process was so arduous and long, it became too much work to shoulder an entire production (WITH the help of some friends) while keeping up to date a blog filled with pictures and recipes. I crashed and burned – Hard. I cried a little, banged my head on the desk and swore never to use Final Cut Pro again. I quickly realized there is a reason why I have been in front of the camera for the past 20 years and not behind it: this video making business is not for me.
But things are changing now here at Pickled Plum and my darling hubby Ben is quickly becoming a strong and integral part of it. Along he brings his creative talent in videography so to all my foodie folks I say, “expect to see a lot more cooking videos in the future!”
Making Pork Rolls like these don’t take too much effort. I’ve had a really busy schedule lately so my time in the kitchen has been greatly cut down. However, this doesn’t mean I’m going to eat take out or delivery everyday, no way. Even when I’m feeling tired, I prefer cooking quick dishes like this Vietnamese chicken noodle soup, spicy ja ja men or a simple lemon chicken salad because I know it’s going to be healthy and tasty.
Pork rolls are just that and also filling to boot! I serve them with Japanese rice or on top of a bed of veggies and potatoes. Sweet and savory with a soft crunch from the peppers, carrots and green beans make these pork rolls easy to love! You can also reheat them as they keep in the fridge for about three days. Dig in!
- 6 thin pork cutlets
- 18 green beans, ends trimmed
- 1 small carrot, sliced into 18 thin strips
- 1 small red bell peppers, cored and seeded and thinly sliced
- 2 tbsp vegetable oil
- flour for dusting
- salt and pepper to taste
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp water
- Bring a pot of salted water to boil and add all the vegetables. Boil for 2 minutes, strain and dry with paper towel. Set aside.
- In a small bowl, mix ingredients for the sauce. Set aside.
- Take one pork cutlet and dust with flour on both sides.
- Add 3 green beans, 3 carrots and 3 peppers on the cutlet.
- Season with salt and pepper and begin rolling the pork.
- Close with toothpicks.
- Add oil to pan and when the oil is hot, add pork rolls.
- Cook until the pork is golden brown and remove toothpicks (about 8 minutes.)
- Add sauce and shake the pan to make sure all sides are coated (about 1-2 minutes).
- Turn heat off, and slice rolls into pieces. Serve warm over leftover sliced vegetables.