Umeboshi Pork Wraps 梅干し豚肉巻

umeboshi pork wraps

I mentioned the other week in my Umeboshi Tofu Recipe post, I love umeboshi (pickled plums). So much so, that I have yet another umeboshi recipe for you, this time in the form of pork wraps! Yaaaay! This one is one of my favoritesーeasy, quick and super yummy!


Umeboshi Pork Wraps



Serves 2 people (side dish, light meal)


  • Thinly sliced pork loin (8 slices)
  • Cabbage (~100g)
  • Umeboshi (2 plums)
  • Sesame oil (as needed)
  • Salt, pepper (to taste)



  • 豚ロース薄切り(8枚)
  • キャベツ (~100g)
  • ごま油 (適量)
  • 塩コショウ(適量)



  1. Shred the cabbage finely.
  2. Remove the pits from the umeboshi, and chop the plum flesh until it turns into a paste.
  3. Add the umeboshi paste to the cabbage and mix as evenly as possible.
  4. Align the pork slices in pairs and sprinkle with salt and pepper.*
  5. Place moderate amounts of the cabbage mixture onto each set of pork slices, closest to you.
  6. Roll the slices away from you, forming a tight (but not too tight!) wrap.
  7. Heat a frying pan at moderate heat, add sesame oil and cook pork until it turns brown.**
  8. They’re done! If you want to slice them in half, then they’ll look lovely and professional and you’ll impress all your friends (maybe).

*Or, as I actually did with the wraps in these photos: line up the slices one by one to make mini wrapsー they’re the perfect size for bento! (And you end up with twice as many, woo!)

**Pro tip: Since the slices are thin, they’ll turn brown very quickly! Keep an eye on them and don’t forget to turn them!


  1. キャベツをせん切り。
  2. 梅干しの種を抜いて、果肉はペーストになるまで包丁でつぶす。
  3. 梅干しペーストを切ったキャベツに、梅干しをあわせる。
  4. 豚肉を2枚ずつ並べて、塩コショウをかける。*
  5. キャベツミックチャーを手前に盛る。
  6. スライスを。。。。。にくるくる巻く。
  7. フライパンを中火に、ごま油をひき、豚肉は色とつくまで焼く。
  8. 半分に切って、完成!



Serving suggestions:

Instead of cabbage, you could use Chinese cabbage, boy choy, spinachーany kind of greens! (Or why not a bit of all of them?) I’ve experimented with adding avocado tooーit was messy, but really good. If you’re looking for something with a little more bite to it, add some paprika and/or cayenne pepper to the mix. ^^




7 responses to “Umeboshi Pork Wraps 梅干し豚肉巻”

  1. This looks so delicious!! There is a version of this in Taiwan at one of my favorite restaurants but they use beef and green onions as the main components inside the wrap. And the wrap is like a pastry with green onion (I know the Chinese name but not the English name – which is very typical for me as I usually ask what it is called in English and no body knows.)

  2. Those look delicious, I love umeboshi and cabbage and pork. Perfect!

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