These delicious rolls are made by simply wrapping pork belly with shiso leaves and pan-frying. The sweet and savory sauce is irresistible, pairing perfectly with rice and drinks. They're also ideal for bento boxes and are incredibly easy to make.
Ingredients
Main Ingredients (10 rolls)
- Thinly sliced pork belly 10 slices
- Shiso leaves 10 leaves
- Potato starch (for dusting)
Seasonings
- Salt and pepper (to taste)
- [A] Soy sauce 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Sugar 1 tsp
- Vegetable oil (for frying)
- Water 1 tbsp (for steaming)
- White sesame seeds (optional)
Steps
- Wash the shiso leaves and pat them dry with a paper towel.
- Trim the tough ends of the shiso leaves and cut them in half lengthwise.
- Lightly season the thinly sliced pork belly with salt and pepper, then lightly dust the inside with potato starch and spread it evenly.
- Place two layered shiso leaves on the near edge of the pork. Tightly roll the pork from the near edge. (Key Tip!) Rolling loosely will cause the rolls to unravel during cooking, so roll them tightly.
- Roll the remaining pork slices in the same way and place them seam-side down.
- Lightly dust the entire surface of the rolled pork with potato starch. (Key Tip!) Dusting with potato starch helps the sauce adhere better and prevents the rolls from falling apart.
- In a bowl, combine 1 tbsp soy sauce, 1 tbsp cooking sake, 1 tbsp mirin, and 1 tsp sugar. Mix well until the sugar dissolves.
- Lightly coat a frying pan with vegetable oil and heat over medium heat for about 30 seconds.
- Place the pork rolls seam-side down in the heated pan and sear over medium heat until browned. (Key Tip!) Starting the searing with the seam side down helps maintain the shape.
- After searing for about 2 minutes and achieving a nice brown color, flip and roll the pork to brown evenly (approximately 4.5 minutes total).
- If excess oil splatters, wipe it away with a paper towel.
- Once browned all over, cover the pan, reduce heat to low, add 1 tbsp water, and steam for 2 minutes. (Key Tip!) Steaming ensures the pork is cooked through.
- After 2 minutes, remove the lid and lightly wipe away any remaining liquid and oil.
- Increase heat to medium and pour the prepared sauce over the rolls. Simmer for 1 to 1.5 minutes, allowing the sauce to thicken. (Key Tip!) Avoid rolling too much to prevent the meat from breaking apart; gently turn the rolls occasionally to coat them in the sauce.
- Once the sauce has thickened, turn off the heat and transfer the pork belly and shiso rolls to a serving dish.
- Sprinkle with white sesame seeds if desired, and serve.
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