Cut the goya into 1cm slices and remove seeds and pith.

Season pork slices with salt and pepper, then coat with potato starch. Wrap each slice tightly around a piece of goya, pressing firmly to secure.

Heat salad oil in a pan over medium heat. Place the rolls seam-side down and cook until browned. Flip and cook both sides. Remove excess oil with a paper towel.

Reduce heat to medium-low, add sake, cover, and steam for 3 minutes until cooked through.