Crispy Pork Roll

Dave Smith


GemWraps are new and easy to work with.


★★★★★ 1 vote

10 Min


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  • 1/2 c
    sushi rice, prepared
  • 3 oz
    pork tenderloin, cut into 4" x 1/4" strips
  • 1/2 c
    panko breadcrumbs
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1
    egg white, lightly beaten
  • 4 tsp
  • 1 c
    cabbage, shredded
  • 1/4 c
    carrot, shredded
  • 1/2 c
    rice vinegar, seasoned
  • 1 Tbsp
  • 1 tsp
    wasabi paste
  • 1/4 tsp
    black pepper
  • 1 c
    pickled japanese “takuwan” radish, chopped
  • 1
    origami carrot ginger wrap

  • 1/4 c
  • 4 tsp
    rice wine, seasoned
  • 4 tsp
    soy sauce
  • 4 tsp
    worcestershire sauce
  • 1/2 c
  • 4 tsp
    rice wine vinegar
  • 4 tsp
    yellow mustard
  • 4 tsp
    allspice, ground

How to Make Crispy Pork Roll


  1. 1. Preheat oven to 400°F. Grease a rimmed baking sheet.
  2. 2. Quarter lengthwise the pork into 4 even fillets.
  3. 3. Mix breadcrumbs, sugar, paprika, and salt.
  4. 4. Drizzle with oil and mix in with a fork until the oil is thoroughly incorporated.
  5. 5. Beat egg white. Dredge pork in cornstarch, then egg, then panko mixture.
  6. 6. Bake until thermometer registers 145°F, about 14 to 16 minutes.
  7. 7. Toss cabbage, carrots, vinegar, mayo, wasabi paste and season with black pepper.
  8. 8. Lay Origami Carrot Ginger Wrap shiny side down.
  9. 9. Lay in rice, radish, slaw then chicken strips. Roll and cut. Serve with Tonkatsu Sauce.
  10. Tonkatsu Sauce
    1. Heat to a simmer, blending all ingredients thoroughly. Cool & store.

Printable Recipe Card

About Crispy Pork Roll

Course/Dish: Meat Appetizers, Pork
Regional Style: Asian
Other Tag: Quick & Easy

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