Curry-Flavored Salted Cabbage Pork Rolls

Name: Curry-Flavored Salted Cabbage Pork Rolls
Yield: 3 servings
Cuisine: American
Ingredients: 1/4 head Spring cabbage; 200 grams Thinly sliced pork loin; 1 dash less than 1/2 teaspoon Salt; 1 tbsp ★Soy sauce; 1 tbsp ★Mirin; 1/2 tsp ★Sugar; 1/2 tsp ★Grated garlic; 1/2 tsp ★Curry powder

cookpad.japan @cookpad_jp

I wanted to eat something other than salad while leaving the crunchy texture of the in-season spring cabbage intact, so I came up with this recipe!

Start cooking the pork with the seam sides down. For 3~4 servings. Recipe by Poron526

I wanted to eat something other than salad while leaving the crunchy texture of the in-season spring cabbage intact, so I came up with this recipe!

Start cooking the pork with the seam sides down. For 3~4 servings. Recipe by Poron526

cookpad.japan @cookpad_jp

I wanted to eat something other than salad while leaving the crunchy texture of the in-season spring cabbage intact, so I came up with this recipe!

Start cooking the pork with the seam sides down. For 3~4 servings. Recipe by Poron526

I wanted to eat something other than salad while leaving the crunchy texture of the in-season spring cabbage intact, so I came up with this recipe!

Start cooking the pork with the seam sides down. For 3~4 servings. Recipe by Poron526

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Ingredients

3 servings

1/4 headSpring cabbage
200 gramsThinly sliced pork loin
1 dashless than 1/2 teaspoon Salt
1 tbsp★Soy sauce
1 tbsp★Mirin
1/2 tsp★Sugar
1/2 tsp★Grated garlic
1/2 tsp★Curry powder

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Steps

1

Shred the cabbage, coat evenly with salt and let sit for 5 minutes, then squeeze the water out of the cabbage. Mix the ★ ingredients together.
2

Place the cabbage on top of the pork, and wrap up tightly.
3

Warm a non-stick frying pan over a medium heat (You don't need oil).
4

Make sure to place the overlaps facing down when starting to cook the pork, shake back and forth from time to time, and cook it through until golden brown.
5

Reduce to a low heat, add the ★ ingredients, coat the pork in the sauce, and done!