The "Fool's Meat Roll," featuring a generous amount of green onions wrapped in pork belly, is a culinary masterpiece that maximizes umami with Ajishio. The exquisite harmony of salt and umami makes this dish irresistibly delicious, pairing perfectly with rice. The accompanying Scallion Rice is an ideal match, creating a magnificent two-course meal that will beautifully adorn your dining table.
Ingredients
Main Ingredients (2 servings)
- Green onions 1 bunch (for meat rolls)
- Pork belly 200g
- All-purpose flour to taste
- Lemon wedges to taste
- Green onions 1/3 stalk (for scallion rice)
- Cooked rice 200g
Seasonings
- Ajishio to taste
- Black pepper to taste
- Garlic powder to taste
- Sesame oil 2 tsp
- Bonito flakes powder 2 pinches
Steps
- Trim the roots from 1/3 stalk of green onions for the scallion rice, and finely chop them to about the same size as a grain of rice.
- Trim the roots from 1 bunch of green onions for the meat rolls, cut them in half, and gather them together.
- Place the gathered green onions onto the flattened 200g pork belly and roll tightly from the end. Repeat this to make a total of 1 roll.
- Season the surface and meat side of the rolled pork belly evenly with Ajishio to taste, black pepper to taste, and garlic powder to taste.
- Dust the entire pork belly roll evenly with all-purpose flour to taste. Key Point! Dusting with flour helps prevent the meat from unraveling when cooked.
- Place the warm 200g cooked rice into a bowl and add the chopped green onions for the scallion rice.
- To the bowl with rice and green onions, add 2 tsp sesame oil, Ajishio to taste, and 2 pinches bonito flakes powder, then mix well. Key Point! The heat from the rice sweetens the green onions, and the synergistic effect of bonito flakes powder and Ajishio enhances the umami.
- Serve the mixed scallion rice in a bowl.
- Heat oil (not listed in ingredients) in a frying pan, then add the flour-dusted pork belly roll. Key Point! It's a good idea to wash the cutting board used for raw meat at this time.
- On medium heat, roll the pork belly while cooking thoroughly until golden brown all over.
- Cover and steam-fry on medium heat, occasionally rolling until the meat is cooked through. Key Point! Covering and steam-frying also steams the green onions inside, enhancing their sweetness.
- Once the entire roll is crispy and cooked through, remove it to a cutting board.
- Cut the pork belly roll in half from the middle, then slice into easy-to-eat thicknesses and arrange on a plate.
- Sprinkle an additional amount of Ajishio to taste over the pork belly rolls arranged on the plate.
- Finish by squeezing lemon wedges to taste over the entire dish.
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