Spicy & Sweet Braised Green Chili Wrapped in Pork Belly: A Unique Delicacy
How to Make Braised Green Chili Rolls with Pork Belly – A Delicious Pork Belly Dish
If you have leftover green chilies from making pork belly, try them this way! It’s a surprisingly delicious and unique dish. This recipe turns simple ingredients into a flavorful treat.
Main Ingredients- 8 green chilies
- 8 strips pork belly (about 200-250g)
Sauce- 1 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp oligosaccharide or allulose
- 1 Tbsp water
- 1/2 Tbsp sesame seeds (whole or ground)
- 1 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp oligosaccharide or allulose
- 1 Tbsp water
- 1/2 Tbsp sesame seeds (whole or ground)
Cooking Instructions
Step 1
First, let’s prepare the delicious sauce. In a small bowl, combine 1 tablespoon of soy sauce and 2 tablespoons of cooking wine to help remove any gamey smell. Add 1 tablespoon of oligosaccharide (or allulose for a healthier option) for sweetness. Stir in 1 tablespoon of water to adjust consistency and 1/2 tablespoon of sesame seeds (whole or ground) for a nutty aroma. Whisk everything together until well combined. Set the sauce aside for later.
Step 2
Now, it’s time to prepare the green chilies. Wash them thoroughly and remove the stems. While you could cut them, we’ll be using them whole today. Lay a strip of pork belly diagonally across each green chili and roll it up tightly, like making a sushi roll. Try to wrap them gently to prevent the pork belly from tearing. Repeat this process for all 8 green chilies.
Step 3
Heat a pan over medium heat without any oil. Place the rolled green chilies with pork belly in the pan and sear them until golden brown on all sides. The pork belly will render its fat, slightly softening the chilies and cooking the meat to a delicious golden hue. Ensure all sides are evenly browned for the best flavor.
Step 4
Once the pork belly is nicely browned, pour the prepared sauce evenly over the rolls. Reduce the heat to medium-low. Stir continuously with a spatula to prevent the sauce from burning, allowing the sauce to coat the chilies and pork belly evenly. Continue to simmer for about 2-3 minutes, or until the sauce has reduced and thickened, clinging beautifully to the ingredients. It will look wonderfully glossy.
Step 5
Arrange the well-braised green chili and pork belly rolls attractively on a serving plate. Sprinkle a final touch of sesame seeds on top for an appealing finish. This dish is not only visually pleasing but also incredibly flavorful. It makes a great side dish for rice or a simple, satisfying appetizer. Enjoy it while it’s warm!
