Pork Roll Recipe
Make Pork Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Roll
To Serve (optional)
Method
Pork Roll
Prep the pork and seasoning
Pat the pork cubes dry with paper towels. In a large bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, ground mustard and crushed red pepper flakes. Toss the pork with the dry seasoning to coat evenly. Let sit 15 minutes at room temperature (or refrigerate up to 2 hours) to allow flavors to penetrate.
Make the sauce
In a small bowl whisk together soy sauce, rice wine vinegar and honey until smooth. Set aside. If using fresh thyme, strip leaves from stems and measure the tablespoon.
Brown the pork
Heat a large heavy skillet or sauté pan over medium-high heat. Add the neutral oil and when shimmering add half of the pork in a single layer (do not crowd — work in two batches). Cook undisturbed 2–3 minutes until well browned, flip and brown the other side 1–2 minutes. Transfer browned pork to a plate and brown the second batch the same way. Total browning time will be about 6–8 minutes per batch including flipping.
Deglaze and simmer
Reduce heat to medium. Add the measured cup of water to the hot pan to deglaze, scraping up browned bits with a wooden spoon. Return all browned pork to the pan. Pour the prepared soy-vinegar-honey mixture over the pork and add the thyme. Stir to combine and bring to a gentle simmer.
Simmer until tender
Cover the pan partially (lid perched) and simmer on low to medium-low for 25–30 minutes, stirring occasionally, until pork is tender and internal pieces register 145°F (63°C) and sauce has reduced to coat the pork. If sauce reduces too quickly and pork isn't tender, add up to 1/2 cup additional water and continue simmering.
Finish with glaze (optional)
If you prefer a glossy, thicker glaze: mix the cornstarch with the cold tablespoon of water to form a slurry. Bring the sauce to a low boil and stir in the slurry, cook 1–2 minutes until sauce thickens and coats the back of a spoon. Taste and adjust seasoning — add a pinch more salt or a squeeze of lemon/lime if desired.
Rest and serve
Remove from heat and let rest 5 minutes. Spoon pork and sauce into a serving dish. Garnish with chopped scallions and serve with steamed rice or crusty bread and lemon/lime wedges if using.