My Daughter Loves These! Pork and Cheese Rolls - pork loin

Method

• This is the cheese I always use.
• Cut each cheese cube in half lengthwise.
• You can use any cheese you like, of course.
• Start rolling the pork.
• Spread it out with your hands, and lay the cheese on the wide edge of the slice.
• Fold the edges in as you roll the pork, to cover the cheese.
• Dust the rolls with flour.
• Heat oil in a pan, and start cooking the rolls seam side down.
• When that side is browned, roll them around to brown all over.
• I also cook the ends of the rolls sometimes.
• Sprinkle sake, cover with a lid, and cook through completely.
• (When the cheese is leaking out of the ends a bit, they're done.)
• When the rolls are browned all over, add soy sauce to season.
• Done.
• Add black pepper to taste.
• To season the rolls with teriyaki sauce, combine the seasonings beforehand, and add to the pan when the meat is browned.
• Roll the rolls around in the sauce until they're glossy and well seasoned.
• I put them in my eldest daughter's bento for a field trip.
• I diced the cheese and wrapped with thin strips of meat (it's next to the edamame on a pick).