Steps

1. Wrap the zucchini in plastic wrap.
   🕒 00:27
2. Microwave the zucchini wrapped in plastic wrap for 3 minutes at 600W. (If at room temperature, microwave for 2 minutes). This step is key for juicy results as it prevents moisture from escaping.
   🕒 00:37
3. After microwaving, leave the zucchini to rest in the plastic wrap for over 3 minutes to continue cooking with residual heat.
   🕒 01:07
4. In a heatproof container, combine soy sauce (2 tsp), mirin (1 tbsp), sugar (1/2 tbsp), and water (1 tbsp).
   🕒 01:15
5. Grate ginger (5g) and garlic (1 clove) with their skins on and add them to the sauce mixture. Remove the garlic sprouts as they can be bitter. Grating ginger with the skin on is fine as it contains a lot of flavor.
   🕒 01:35
6. In a separate small bowl, mix potato starch (1/2 tsp) with an equal amount of water to create a slurry. Preparing the starch slurry separately prevents lumps from forming in the sauce.
   🕒 02:13
7. Carefully remove the plastic wrap from the zucchini after it has rested, being mindful of the heat.
   🕒 02:31
8. Trim the ends of the zucchini, cut it in half lengthwise, and then into 4 equal pieces lengthwise, resulting in 8 equal portions from the entire zucchini. Be cautious when cutting the microwaved zucchini as it will be very hot; use tongs if necessary.
   🕒 02:56
9. Cut each of the 8 zucchini pieces in half lengthwise again, for a total of 16 pieces.
   🕒 03:47
10. Arrange the cut zucchini pieces on a plate and sprinkle with a pinch of salt for seasoning.
    🕒 03:50
11. Line the tray of your toaster oven with aluminum foil. (This step is not necessary for a grill or oven).
    🕒 04:03
12. Lay out 200g of pork belly slices (shabu-shabu style is recommended) on a cutting board and lightly dust the entire surface with all-purpose flour. This helps the pork adhere better to the zucchini and allows the sauce to coat it well.
    🕒 04:37
13. Take 1.5 to 2 slices of pork belly and tightly roll them around the prepared zucchini pieces. Using thinly sliced shabu-shabu pork belly makes them easy to roll and adjust the number of slices.
    🕒 05:30
14. Place the rolled pork and zucchini rolls onto the foil-lined baking sheet.
    🕒 05:56
15. Lightly sprinkle a pinch of salt over the surface of the pork and zucchini rolls on the baking sheet.
    🕒 06:04
16. Bake the pork and zucchini rolls in a toaster oven (or grill/oven) for 5 to 6 minutes until they are nicely browned. Since the zucchini is already partially cooked, focus on cooking the pork until it's done and the fat has rendered.
    🕒 06:16
17. Microwave the prepared sauce for 30 seconds at 600W and stir well.
    🕒 06:41
18. Add the well-mixed starch slurry to the heated sauce and microwave for an additional 20 seconds.
    🕒 06:53
19. If the sauce isn't thick enough, microwave in 10-second increments until it reaches your desired consistency. Ensure the sauce boils properly at the end to achieve the right thickness; if it's still too thin, continue heating.
    🕒 07:07
20. Cut the cooked pork and zucchini rolls into bite-sized pieces and arrange them on a serving plate.
    🕒 07:55
21. Drizzle or brush the thickened sauce over the plated pork and zucchini rolls.
    🕒 08:26