Teriyaki pork rolls

Ingredients for 6 servings:

• 500 g pork roulade(s) or 6 thin pork escalopes
• 6 spring onions
• 2 tbsp vegetable oil
• 1 large cucumber(s)
• ½ tsp salt
• 60 ml sake
• 75 ml soy sauce, light
• 90 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Ton-Negu no Teriyaki

Halve the pork roulades and remove any fat, tendons, and rind from the pork cutlets. Line the work surface with foil. Arrange the meat slices on it at wider intervals. Place a second piece of foil on top of the meat and then pound it with a rolling pin or the smooth side of a meat mallet to flatten and widen it; it should be almost transparent but not brittle. Trim the spring onions and cut them into pieces about 15 cm long. Roll each one tightly into a slice of meat, leaving a little overhang of meat on both sides. Tie the rolls with string or secure them with toothpicks. Heat a pan and add the oil. Fry the rolls on all sides until they are evenly browned. Mix the sauce ingredients and stir until the sugar has dissolved. Then add the rolls to the pan and simmer over low heat until the sauce has reduced and the rolls are coated with a dark glaze. Turn the rolls carefully every now and then. Meanwhile, peel and deseed the cucumber, and cut into 5 cm long strips. Place in a bowl and season with salt. Add cold water until covered and let stand for 20 minutes. Then remove and pat dry. Remove the meat rolls from the pan and cut them in half crosswise, removing the string or stick. Arrange the rolls with cucumber strips on rectangular dishes and serve. TIP: Since the sugar makes the sauce very sticky, we recommend lightly oiling the dishes or plates to prevent the rolls from sticking.