Celery and Shiitake Pork Rolls

Why people make this dish

Nourilo first made this dish after finding a pack of quality organic pork at the supermarket. Good pork, marinated well, rolls beautifully around crunchy vegetables and becomes something special. The combination of celery, shiitake, and carrot provides both texture and flavour contrast, while tying each roll with a softened garlic chive gives it an elegant, restaurant-style look that makes it a real talking point at the table. In food-therapy terms, celery is traditionally thought to gently clear stomach heat, and shiitake has long been used to support digestion and general vitality.

Method

1. Marinate pork slices in light soy sauce, rose wine, sugar, and cornstarch for at least 15 minutes.
2. Blanch the celery strips, soaked shiitake strips, and carrot strips in boiling water for 1–2 minutes. Drain and cool. Blanch the garlic chive strands separately until just pliable.
3. Lay each pork slice flat. Arrange a few strips of celery, shiitake, and carrot across the centre and roll the pork tightly around the filling.
4. Tie each roll securely with one strand of softened garlic chive.
5. Heat oil in a pan. Pan-fry the rolls over medium heat, turning to brown all sides until golden and fragrant. Remove and drain on paper towels.
6. Leave a little oil in the pan. Saute the ginger and shallots until aromatic. Add your sauce of choice. Return the rolls and toss to coat. Plate and serve.

Nourilo’s Tips

• This dish nourishes the spleen and stimulates appetite — the whole family can enjoy it together.
• The choice of sauce is entirely personal: sweet-and-sour, spicy-honey, or a creamy pepper sauce all pair well.