Arrange the pork as shown, with four slices lying on top of each other, overlapping about 1cm.
Tenderize the meat while flattening it out.
Using a tea strainer, lightly coat in flour.
Roll up the pork.
Once the first set of four is rolled up, wrap the second set around it.
Tightly wrap in cling wrap and shape into a cylinder.
Remove the cling wrap, slice into 6 rounds, and season both sides with salt and pepper (if it's hard to cut, chill before cutting).
Arrange the meat rounds from Step 7 in a heated pan.
Once browned, flip over, reduce the heat, and cover. When they are cooked through, remove from the pan.
Clean the pan, melt the butter, add the ＊ ingredients and bring to a simmer. Return the meat to the pan and coat on both sides with the sauce.
This signature sauce tastes great on yakiniku or fried vegetables, too Recipe ID: 2273434.
Story Behind this Recipe
I wanted to try my usual beef roll with pork instead. My husband loves this.
Mix the ＊ ingredients together beforehand. I used meat strips about 5mm thick. If using thinner meat slices, there's no need to tenderize. Roll the meat tightly to prevent it from falling apart. Feel free to use other sauces such as yakiniku sauce or steak sauce.