Steps

1. Blanch the Nanohana (Rapini) 150g in boiling salted water for about 1 minute. It's done when it becomes limp and bright green.
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2. Transfer the blanched nanohana to cold water, and once cooled, drain well in a colander.
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3. Firmly squeeze out excess water from the nanohana with your hands.
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4. Trim about 2-3mm from the tough ends of the squeezed nanohana.
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5. Spread plastic wrap on a flat surface and arrange 3 slices of Pork Belly, overlapping their edges.
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6. Cover the pork belly with plastic wrap and pound it with a rolling pin until it's about one size larger. Pound the overlapping parts to seal them together. (Key Tip: Thinly pounding makes it easier to roll and creates a beautiful round shape.)
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7. Place the nanohana on half of the pounded pork belly. Arrange them evenly, alternating leaves and stems, and tuck in any long leaves towards the center.
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8. Lift the front edge of the plastic wrap and roll tightly.
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9. Twist both ends of the plastic wrap to form a candy shape and set aside. Repeat with another roll.
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10. Remove the plastic wrap and dust the surface of the nanohana-wrapped pork with All-purpose Flour.
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11. In a bowl, combine Mayonnaise 1 tbsp, All-purpose Flour 3 tbsp, and Water 3 tbsp. Mix well, gradually adding water to prevent lumps, to create a batter. (Key Tip: Using mayonnaise instead of eggs makes this recipe easier to prepare.)
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12. Spread Panko Breadcrumbs in a tray. Dip the nanohana-wrapped pork into the batter, then coat evenly with panko breadcrumbs. (Key Tip: Using batter helps the coating adhere better and creates a beautiful finish.)
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13. Heat a generous amount of oil in a frying pan over medium heat.
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14. Once the pan and oil are hot, carefully place the nanohana-wrapped pork into the pan. Cook, flipping occasionally, until the entire surface is golden brown. Be cautious of oil splattering if the coating is uneven.
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15. Cook using a shallow frying method with a moderate amount of oil. (Key Tip: Blanching the nanohana beforehand ensures it's cooked through, and squeezing out water prevents sogginess, resulting in a delicious dish. Bundling them in the center also makes for an attractive presentation.)
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16. Once evenly browned after about 8 minutes, remove from the pan and drain excess oil.
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17. Cut into bite-sized pieces and arrange on a plate. Serve with your favorite condiments.
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