Steps

1. Lay out 250g of thinly sliced pork belly. Cut in half if long.
   🕒 01:37
2. Season the laid-out pork belly with a pinch of salt and a pinch of coarsely ground black pepper.
   🕒 01:55
3. Cut 10 perilla leaves in half and arrange them randomly on top of the seasoned pork belly, allowing them to slightly overhang.
   🕒 02:04
4. Loosely roll the pork and perilla leaves. Avoid rolling too tightly, as this can make the meat tough. (Key Tip!) Rolling loosely results in a tender texture.
   🕒 02:26
5. Pinch the end of the roll firmly to shape it. (Key Tip!) Securely closing the end prevents the shape from falling apart during cooking.
   🕒 03:04
6. Repeat the process with thinly sliced pork belly and perilla leaves to make a total of 4 rolls.
   🕒 03:19
7. Heat a frying pan and add vegetable oil.
   🕒 03:28
8. Lightly dust the entire surface of the pork rolls with all-purpose flour as needed.
   🕒 03:41
9. Place the floured pork rolls in the hot frying pan, seam-side down, and begin to cook. (Key Tip!) Cooking seam-side down helps maintain the shape.
   🕒 03:57
10. Cook slowly until a nice golden-brown color develops on all sides.
    🕒 04:25
11. Once browned on one side, flip the rolls over.
    🕒 04:47
12. Cover with a lid, reduce heat, and steam-cook.
    🕒 04:56
13. Once cooked through, remove the lid and wipe away any excess fat with paper towels.
    🕒 05:05
14. In a bowl, mix together 1 tbsp soy sauce, 1 tbsp cooking sake (rice wine), 1 tbsp mirin (sweet rice wine), 1/2 tbsp sugar, and 1 tbsp vinegar to create the sauce. (Key Tip!) Adding vinegar to the sauce creates a rich yet refreshing finish.
    🕒 05:33
15. Pour the prepared sauce over the pork in the frying pan and simmer until it thickens.
    🕒 05:57
16. Once the sauce is syrupy, turn off the heat and transfer the rolls to a serving plate.
    🕒 06:17
17. Drizzle any remaining sauce over the pork.
    🕒 06:39
18. Finish with a pinch of coarsely ground black pepper.
    🕒 06:49