Pork Belly Rice Roll (豚バラ巻き)
Pork Belly Rice Roll (豚バラ巻き)
Ingredients
- 7-8 pork belly slices, (about 200 g / 7 oz)
- 1 bowl cooked rice, (about 150 g / 5.3 oz, about 3/4 cup)
- 1/2 bunch nira, (garlic chives, about 100 g / 3.5 oz)
- 1/4 cup kimchi, as needed
- as needed potato starch
For the Sauce
- 1/2 teaspoon grated ginger
- 1/2 teaspoon grated garlic
- 1 tablespoon ground sesame seeds
- 1 tablespoon sake
- 1 tablespoon sweet sake (mirin)
- 1 tablespoon sugar
- 2 tablespoons soy sauce
Instructions
- 1
Lay the pork belly slices side by side in a cooking tray or pan, ensuring there are no gaps and they are slightly overlapping to form a continuous sheet.
⏱️ 3 min
- 2
Evenly place the cooked rice on top of the pork belly slices.
⏱️ 2 min
- 3
Add kimchi and nira (garlic chives) evenly on top of the rice.
⏱️ 2 min
- 4
Roll up the entire assembly tightly, pressing firmly to shape it into a log.
⏱️ 5 min
- 5
To help everything stick together, lightly coat the outside of the pork belly roll with potato starch.
⏱️ 3 min
- 6
In a small bowl, mix all the sauce ingredients: grated ginger, grated garlic, ground sesame seeds, sake, sweet sake (mirin), sugar, and soy sauce. Whisk until well combined.
⏱️ 3 min
- 7
Heat a frying pan over low to medium heat. Place the prepared pork belly rice roll in the pan and cook, turning it to brown evenly on all sides until nicely browned, about 8-10 minutes.
⏱️ 10 min
- 8
Once the roll is nicely browned, pour the prepared sauce over the roll, ensuring it is coated well. Continue cooking briefly for 2-3 minutes to allow the sauce to thicken and coat the roll.
⏱️ 3 min
- 9
Remove the roll from the pan and let it rest for a minute before cutting it into 4-6 bite-size pieces.
⏱️ 2 min
- 10
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Pork Belly Rice Roll (豚バラ巻き)
- 7-8 pork belly slices, (about 200 g / 7 oz)
- 1 bowl cooked rice, (about 150 g / 5.3 oz, about 3/4 cup)
- 1/2 bunch nira, (garlic chives, about 100 g / 3.5 oz)
- 1/4 cup kimchi, as needed
- as needed potato starch
For the Sauce
- 1/2 teaspoon grated ginger
- 1/2 teaspoon grated garlic
- 1 tablespoon ground sesame seeds
- 1 tablespoon sake
- 1 tablespoon sweet sake (mirin)
- 1 tablespoon sugar
- 2 tablespoons soy sauce
Instructions
- 1
Lay the pork belly slices side by side in a cooking tray or pan, ensuring there are no gaps and they are slightly overlapping to form a continuous sheet.
⏱️ 3 min - 2
Evenly place the cooked rice on top of the pork belly slices.
⏱️ 2 min - 3
Add kimchi and nira (garlic chives) evenly on top of the rice.
⏱️ 2 min - 4
Roll up the entire assembly tightly, pressing firmly to shape it into a log.
⏱️ 5 min - 5
To help everything stick together, lightly coat the outside of the pork belly roll with potato starch.
⏱️ 3 min - 6
In a small bowl, mix all the sauce ingredients: grated ginger, grated garlic, ground sesame seeds, sake, sweet sake (mirin), sugar, and soy sauce. Whisk until well combined.
⏱️ 3 min - 7
Heat a frying pan over low to medium heat. Place the prepared pork belly rice roll in the pan and cook, turning it to brown evenly on all sides until nicely browned, about 8-10 minutes.
⏱️ 10 min - 8
Once the roll is nicely browned, pour the prepared sauce over the roll, ensuring it is coated well. Continue cooking briefly for 2-3 minutes to allow the sauce to thicken and coat the roll.
⏱️ 3 min - 9
Remove the roll from the pan and let it rest for a minute before cutting it into 4-6 bite-size pieces.
⏱️ 2 min - 10
Serve immediately and enjoy!