Green Pepper and Pork Rolls

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1. 1
   Lay a slice of pork on a plate. Place strips of green pepper on top and season with a pinch of salt.
   ▶ ≈2:00
2. 2
   Roll the pork and green pepper together, cutting the pepper into strips that match the width of the meat slices. Season with salt granules to ensure the vegetables are flavorful.
   ▶ ≈2:08
3. 3
   Season the surface of the rolls with salt and black pepper. Dust with cornstarch to prevent moisture loss during cooking. Flip and dust the other side, then place seam-side down.
   ▶ ≈2:38
4. 4
   Prepare the sauce by combining 10g minced garlic, 20ml soy sauce, 20ml mirin, and 30ml sake. Add 3–5g sugar and a small amount of cornstarch to thicken. Mix well and set aside.
   ▶ ≈3:14
5. 5
   Heat the pan over medium heat for about 1.5 minutes. Pour in olive oil and arrange the rolls with seam-side down.
   ▶ ≈3:46
6. 6
   Fry until the first side is golden and caramelized, then flip and cook the other side until browned.
   ▶ ≈4:02
7. 7
   Move the rolls to the side of the pan. Use a paper towel to squeeze out excess oil, preventing the sauce from becoming too oily.
   ▶ ≈4:18
8. 8
   Pour all the sauce into the pan and bring to a simmer to develop flavor. Gently turn the rolls to ensure they are evenly coated.
   ▶ ≈4:25
9. 9
   Continue cooking until the sauce reduces and thickens. Turn the rolls once more to ensure even glaze, then remove from heat.
   ▶ ≈4:43
10. 10
    Place the rolls on a plate. Pour any remaining sauce from the pan over the rolls to ensure they are moist and flavorful.
    ▶ ≈4:56