Separate celery leaves from stalks. Peel the stalks with a peeler to remove strings, cut into 5cm pieces, and slice thinly lengthwise. Cut leaves into 5cm pieces.

Lay out pork slices, season with salt and pepper, place 1/10 of celery on each slice, and roll tightly from one end. Repeat for all 10 rolls.

Heat salad oil in a frying pan over medium heat. Place rolls seam-side down and cook, turning occasionally, until pork is cooked through and browned.