(3) Pork Roll Recipe

Prepare pork and seasonings

Trim visible fat from the pork shoulder, leaving some for moisture. Cut into 1-inch cubes, then lightly pulse in a food processor in two batches until a coarse paste forms — about 6–8 short pulses per batch. Do not over-process into a puree.

Emulsify

Transfer the coarse pork paste to a large bowl. Add kosher salt, granulated sugar, ground white pepper, ground nutmeg, fine sea salt, and garlic cloves (mince or grate the garlic before adding). Using a stand mixer with the paddle or a wooden spoon, mix while gradually adding the ice water until the mixture becomes sticky and slightly glossy (this binds proteins and creates a springy texture) — about 3–5 minutes of continuous mixing.

Add optional ingredients

Fold in chopped cilantro if using. Taste a small amount by pan-frying a teaspoonful to check seasoning; adjust salt or pepper as needed.

Form rolls

Lay out a length of cheesecloth or use a soy protein tubular casing. Spoon the pork forcemeat onto the center, shaping it into a tight log about 2.5–3 cm (1 inch) in diameter or larger depending on preference. Roll the cheesecloth tightly, twisting the ends, and tie securely with kitchen twine every 2–3 inches to keep shape. If using casing, stuff firmly and tie ends.

Prepare poaching liquid by bringing 2 liters of water to a gentle simmer in a large pot with bay leaves, peppercorns, light soy sauce, and mirin. Reduce heat so the liquid holds a steady 80–85°C (175–185°F) — small bubbles should not break the surface.

Poach the tied pork rolls gently in the simmering liquid. Cook until internal temperature reaches 70–74°C (158–165°F), about 25–35 minutes depending on roll thickness. Maintain gentle simmer to prevent casing from bursting and to keep texture fine.

When cooked, remove rolls and immediately transfer to an ice bath for 10 minutes to stop cooking and set texture. Drain and unwrap (or remove casing) when cool enough to handle.

Slice the chilled pork roll into 1/4–1/2 inch (6–12 mm) rounds.

Heat a large skillet over medium-high heat. Add neutral oil and butter. When butter foams, add pork roll slices in a single layer without crowding. Fry 2–3 minutes per side until golden brown and slightly crisp on edges.

If using honey, brush a small amount over slices in the last 30 seconds of cooking to glaze. Remove to a plate lined with paper towel to drain briefly.

Garnish with thinly sliced scallions and serve warm as a side.