Great for Bentos too! Vegetable and Pork Rolls Marinated in Nanban Sauce
You can use any cut of pork (thin slices) that you have left over! The Nanban vinegar permeates the pork, and makes them so delicious! Kids love this! The rolls can be frozen too, so they're really convenient!
Vegetable oil (not necessary if using pork belly meat)
A small amount
Marinade (Enough for 200g of meat)
4 1/2 tablespoons
1 1/2 tablespoons
Finely chop the carrots, and cut the green beans in half.
Mix ◎ together in a bowl to prepare the marinade.
Thinly slice the onions. Heat a little vegetable oil (not listed), add in the onions, sauté, and marinate in the sauce.
Wrap the vegetables in the thinly sliced meat.
Lightly coat with katakuriko after rolling.
Heat vegetable oil in a frying pan, line up the rolls from step 5 with the overlap facing down, and cook until golden brown over low medium heat while rolling them around.
After cooking the rolls, toss in the marinade from step 2 while still hot, and lightly mix together. Let them marinate for a while...
Story Behind this Recipe
I use pork a lot, so bits and pieces of leftovers accumulate in my freezer. Using a recipe that calls for vinegar as reference, I thought of this. Since then, I have been able to use up my pork without any waste!
- If the meat from Step 4 is long or large, cut it in half and then use it. The amount will increase, it will cook through faster, and it will become easier to stick into a bento♪. - When cooking in Step 6, do not cover with a lid. It will wilt if you do.