These rolled pork belly and perilla rolls are incredibly delicious with a sweet and savory seasoning using eel sauce. They look elegant and are very satisfying, despite being as simple as rolling and grilling. Perfect as a side dish for rice, a snack, or even for bento boxes since they taste great even when cooled.
Ingredients
Main Ingredients (2 servings)
- Pork Belly 300g
- Perilla Leaves 10 leaves
- Potato Starch (as needed)
- Vegetable Oil (as needed)
Seasonings
- Salt and Pepper (to taste)
- Eel Sauce 1.5 tbsp
Steps
- Spread plastic wrap on your work surface.
- Arrange the pork belly slices (300g) overlapping on the spread plastic wrap, forming a rectangle about 10cm long.
- Sprinkle salt and pepper (to taste) evenly over the pork.
- Remove the stems from the perilla leaves. Place them with the underside facing down on top of the pork, leaving a small margin at the rolling edge.
- Lift the plastic wrap and tightly roll the pork from the edge, ensuring there are no gaps.
- Once rolled, shift the plastic wrap and twist both ends like candy to secure the roll tightly.
- Slice the rolled pork into approximately 1cm thick pieces.
- Lightly coat the sliced pork pieces with potato starch (as needed).
- Lightly grease a frying pan with vegetable oil (as needed) and heat. Place the starch-coated pork slices in the pan and grill until a golden brown crust forms on the bottom.
- Flip the pork, wipe off excess oil, and continue to cook until thoroughly done.
- Remove any excess oil, then add eel sauce (1.5 tbsp). Shake the pan to coat the pork evenly with the sauce. For a thicker sauce consistency, simmer with this amount.
- Once the sauce has evenly coated everything, it's ready. Plate and serve. Optionally, garnish with vegetables like cabbage or lettuce, and cherry tomatoes.
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