Layered pork belly and perilla grilled into 'Ring Steaks' have a beautiful cross-section and are perfect for bento boxes. The refreshing sweet and savory special sauce with lemon juice enhances the umami of the pork and the aroma of perilla, making it an endlessly satisfying recipe that pairs well with both rice and alcohol. It's easy to make and visually appealing, so please give it a try.
Ingredients
Main Ingredients (2 servings (approx. 10 pieces))
- Pork Belly 200g
- Perilla (Shiso) leaves to taste
- All-purpose flour to taste
- Olive oil a little
Seasonings
- Salt and Pepper to taste
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Lemon Juice 1 tsp
- Black Pepper to taste
- MSG(Ajinomoto) (MSG) 3 dashes
- Shichimi Togarashi (Japanese seven-spice blend) to taste
Steps
- Prepare 200g pork belly and cut perilla (shiso) leaves in half.
- Season the pork belly with salt and pepper to taste.
- Place 1-2 perilla (shiso) leaves on each slice of pork belly and roll tightly from one end.
- Cut the rolled pork belly in half to create bite-sized pieces. 【Tip!】 Cutting into bite-sized pieces makes them easier to eat.
- Lightly dust the cut pork belly all over with all-purpose flour to taste. 【Tip!】 Dusting with flour creates a crispy texture, prevents separation, and helps the sauce cling better.
- Heat a little olive oil in a frying pan over medium heat.
- Arrange the flour-dusted pork belly in the pan and cook until each side is golden brown. Turn occasionally to ensure it's cooked through.
- Once fully cooked, remove from heat and transfer to a plate.
- Add 1 tbsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tsp lemon juice, and 3 dashes MSG(Ajinomoto) (MSG) for the sauce to the pan and reduce lightly.
- Pour the sauce over the Ring Steaks arranged on a plate, and sprinkle with black pepper to taste, Shichimi Togarashi to taste, and remaining perilla (shiso) leaves as desired.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。