Japanese · Dinner
Grilled Pork Belly Rolls with Vegetables
Thin pork belly slices wrapped around scallion, carrot and asparagus batons, grilled until the pork edges crisp and vegetables turn tender-crisp. Finished with a soy-mirin glaze, served over steamed rice with toasted sesame seeds.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
586Calories
27.2gProtein
38.6gFat
33.9gCarbs
10.1gSugar
2.4gFiber
1489mgSodium
85mgChol
14.2gSat Fat
498mgPotassium
68mgCalcium
1.8mgIron
0.6mcgVitamin B12
9.2mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Lay pork belly strips flat and place carrot batons, scallion and asparagus across one end; roll tightly and secure with a toothpick.
2
Whisk
Combine soy sauce, mirin, sake and sugar in a small bowl until sugar dissolves.
3
Grill
Brush pork rolls with vegetable oil and place seam-side down on a grill pan over medium heat; cook 8-10 minutes, turning every 2 minutes, until browned and crisp.
4
Glaze
Pour soy-mirin mixture over rolls; turn frequently over medium heat 1-2 minutes until sauce thickens and clings to pork.
5
Plate
Arrange rice on a plate, top with sliced pork rolls, and spoon any remaining glaze over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork belly
- 44 scallions, trimmed to roll length
- 11 carrot, cut into thin batons
- 66 asparagus spears, trimmed to roll length
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar
- 1 cup190g cooked white rice
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp vegetable oil
