Ben’s vision was to make a quick, YouTube friendly recipe video of these pretty little teriyaki 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 our first video! 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!
Teriyaki Pork Rolls Video
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, 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 of you, foodies, I say, “expect to see a lot more cooking videos in the future!”
Making teriyaki 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 takeout 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!
Teriyaki Pork Rolls
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Total Time: 17 minutes
- Yield: 6 rolls 1x
- Category: Pork
- Method: Skillet
- Cuisine: Japanese
Description
Easy teriyaki pork rolls filled with vegetables. Kid friendly and delicious!
Ingredients
- 6 thin pork chops (about 1 pound)
- 18 green beans, ends trimmed
- 1 small carrot, sliced into 18 strips
- 1 small red bell peppers, cored and seeded and thinly sliced
- 2 tablespoons vegetable oil
- Flour, for dusting
- Salt and pepper, to taste
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 tablespoons water
Instructions
- 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 – about 8 minutes – and remove the toothpicks.
- Add the sauce and shake the pan to make sure all the sides are coated.
- Turn the heat off, and slice rolls into pieces. Serve warm over leftover sliced vegetables.
Notes
Keep these teriyaki pork rolls in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 pork roll
- Calories: 311
- Sugar: 20.8g
- Sodium: 446mg
- Fat: 8.6g
- Saturated Fat: 4.9g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 11g
- Protein: 21g
- Cholesterol: 47.8mg
I definitely need to make these. I may have to make half of them with chicken (pounded flat) since the husband doesn’t like pork. I could just use pork and not tell him. LOL! I have managed to get him to try some new things, like salmon (he now loves, at least the ways I’ve made it so far). I’m going to put this on next week’s menu. Thanks for the quick, easy, and delicious looking recipe!
I made this over 25 years ago, 3-4 times & each time was when we had guest over for dinner. I had this gorg dinner plates at the time, nice white large plates w/ watercolored Red Roses w/big green leaves. With the rolls w/lilsaid on top, some. Jasmine rice… It made a beautiful plate that tasted even better.
I believe the recipe I tried, after you pound out the pork & flour it, you put about a tsp of dijon mustard down The
Middle of the pork b4 adding the veggies.
And the sauce you mixed Orange juice in place of Water.
It’s easy, tasty and looks as delicious as it is! (Even w/out my pretty dinnerware! Lol!)
Can you pound the pork for thinner pieces?
I am extremely grateful to you for sharing this recipe. Delicious.
Excellent, delicious, colorful! Thank you so much for sharing! You should be on TV I was thrilled to see your recipes because we also lived in Japan, and still crave those dishes! I am still so excited that I stumbled on your recipes! I will be trying them out for sure ❣️ Arigato!
Arigato Joanna, I hope you enjoy the recipes! I miss Japan every day, my goal is to end up living there again someday 🙂
Very nice use of pork and vegetables! I’m always looking for ways to use pork. I will add this recipe to my go to recipe list. Nice video.Very nice use of pork and vegetables! I’m always looking for ways to use pork. I will add this recipe to my go to recipe list. Nice video.Very nice use of pork and vegetables! I’m always looking for ways to use pork. I will add this recipe to my go to recipe list. Nice video.
Yup just finished it. My wife going to love it I try to cook as many interesting meals as I can since I do all the cooking in our home
Made these tonight. They are amazing! My husband wanted to eat more. Definitely a keeper, thank you!
Can’t wait to try these! How to i cut the pork cutlets? What kind of pork is it? Or do I simply go to the meat counter and ask for pork cutlets?
Hi Kerry! Yes you can buy pork cutlets at the grocery store or ask your butcher to do it 🙂
Once again another great recipe! One simple change I did, is a bit of mustard on my the meat, and it was delicious..
Thank you Rose! Mustard is such a great idea to add to the meat, I will try it with a little creamy dijon next time!
HOLY MOLY! My family loved these and said, “This is a definite Do Again, Mom!”
Thansk!!!
That’s great Annmarie, I’m so happy your kids loved it – yay!
Can I use chicken tenders instead of pork?
Hi Iris! Yes absolutely! Beef, cabbage leaves are also great alternatives 🙂
Did the Pork rolls w/ Tertyaki sauce last night…….DElicious !! I will have to look more closely at the other recipes !!!!
Thank you Warren! The teriyaki sauce is delicious with chicken as well 🙂
I asked for pork cutlets and was given slices that look much shorter and a few mm thicker. Would this recipe still work? Or would it be better to slice down the pieces I have.
Hi Jason, I would try to slice the pork thinner if possible. One easy way to do it is to put it in the freezer for about 15 to 20 minutes, and then slice it (the meat will be firmer, therefore easier to slice.) But it’s really up to what you like; if you prefer thicker slices that’s also fine 🙂
Oh I feel so silly now! Asparagus is one of my favorites and onions..YUM….uh oh that poses another question lol….how would I cut the onions for this or does it matter? As you may have guessed, I’m so not good at this but thanks for your reply!
I would sliced them in half moons and cook them until they are soft, that way they will fit nicely next to the asparagus and other veggies. No worries about asking, I love to help! 🙂
Great video! Can anything else be used to stuff the cutlets? Thank you.
Great video! Can anything else be used to stuff the cutlets? I am no fan of carrots (lol) but I don’t know what else to put in them. Thank you!
Hi Catherine, I would suggest substituting the carrots with asparagus or onions, or both, Yum! What do you think? The onions would need to be pan fried instead of boil though 🙂
The VIDEO of rold pork
with teriyaki sauce was very informative it looks wonderful and after watching the video I think I can make them myself.
Thank you Debbie! You can definitely makes these pork rolls, the steps are simple and quick 🙂
This is a great video – the recipe and method is very well presented. Please make more videos – the simplicity and elegance of your recipes are appealing, and you’re a pleasure to watch and listen to!
You deserve your own show! Enjoy your site very much!
Thank you so much Leah, you made my day! We are working on more videos, we will be posting them on our Youtube channel – https://www.youtube.com/thepickledplum 🙂
You’re very welcome – the more I read of your site the more I want to read. So I think that speaks to the accessibility of your work. I find it very appealing also because I’m busy (like everyone), and yet I want to eat well – you present dishes that allow viewers to do just that – creatively and economically. So I think you definitely should go assertively into making more videos, you and your husband make a great collaborative team – the visuals are perfect. I hope you consider doing a book, too! This is Japanese/French-Canadian cuisine at it’s best – it’s for everyone. I am a Canadian too – I’m cheering for you! I just enjoy you as a presenter and instructor.
I hope this feedback is constructive? Just please keep going for it – you’re a natural at this.
PS: And the photography, cinematography and graphics are excellent (I tend to notice those things, due to my own profession). So, I have subscribed to your YouTube and can’t wait to see what you and Ben put together next!
À bientôt!
Merci pour tous les beaux mots Leah! Are you also in the food / photography industry? We are shooting the next video this week so it will be up in the next few days 🙂
Hi Caroline,
Actually I am in UX (user experience) design / information architecture – I actually know nothing about culinary photography – I just know that I love everything about your layouts for the site, the photography and how you structure your posts and recipes. Pickled Plum is something that is very enjoyable to visit – it’s just got a feel of ‘balance’. So I love the whole experience of the site, the photography, the text – and the video you’ve done is a great extension of your work! When I watched it I had to say “Yes, you must do more of these”, because your presentation just really enhances the experience (at least this user) has on Pickled Plum.
Can’t wait to see your next videos – have fun making them!