Pork Roll Steaks with Thinly Sliced Pork

1. 1

   Arrange the pork as shown, with four slices lying on top of each other, overlapping about 1cm.

2. 2

   Tenderize the meat while flattening it out.

3. 3

   Using a tea strainer, lightly coat in flour.

4. 4

   Roll up the pork.

5. 5

   Once the first set of four is rolled up, wrap the second set around it.

6. 6

   Tightly wrap in cling wrap and shape into a cylinder.

7. 7

   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).

8. 8

   Arrange the meat rounds from Step 7 in a heated pan.

9. 9

   Once browned, flip over, reduce the heat, and cover.

10. 10

    When they are cooked through, remove from the pan.

11. 11

    Clean the pan, melt the butter, add the * ingredients and bring to a simmer.

12. 12

    Return the meat to the pan and coat on both sides with the sauce.

13. 13

    This signature sauce tastes great on yakiniku or fried vegetables, too.

* Per serving · 4 servings · Values may vary.

No additional tips available.