Aromatic Angelica Tree Sprout and Pork Belly Rolls
Spring Delicacy: Angelica Tree Sprout Rolls with Pork Belly!
We’ve rolled fresh spring Angelica tree sprouts in thinly sliced pork belly, pan-fried them to a golden hue, and then lightly braised them in a savory sauce. This dish is perfect as a sophisticated appetizer or a delightful side for any gathering, offering a wonderful balance of textures and flavors.
Main Ingredients- 10 fresh Angelica tree sprouts
- Pork belly slices (thinly cut), enough to wrap sprouts
- 1 teaspoon salt
Sauce Ingredients- 1 tablespoon seasoned soy sauce (Guk-ganjang or similar)
- 1.5 tablespoons oligosaccharide (adjust sweetness to taste)
- 1 teaspoon minced garlic
- A dash of sesame oil
- Sesame seeds for garnish
- A pinch of herb salt (for seasoning pork)
- 1 tablespoon seasoned soy sauce (Guk-ganjang or similar)
- 1.5 tablespoons oligosaccharide (adjust sweetness to taste)
- 1 teaspoon minced garlic
- A dash of sesame oil
- Sesame seeds for garnish
- A pinch of herb salt (for seasoning pork)
Cooking Instructions
Step 1
Begin by preparing the fresh Angelica tree sprouts. Trim any tough ends from the base to ensure a pleasant texture.
Step 2
Bring a pot of water to a rolling boil and add 1 teaspoon of salt. Blanch the prepared Angelica tree sprouts for just 1 minute. Overcooking will make them too soft, so be mindful of the time. Immediately transfer the blanched sprouts to cold water and rinse them thoroughly 2-3 times. Gently squeeze out any excess water.
Step 3
Prepare the thinly sliced pork belly. (Tip: I used frozen pork belly that was already sliced thinly and broadly for bulgogi, which worked perfectly. You can also ask your butcher to slice it thinly for you.) Lightly season the pork slices with herb salt. This step helps to remove any gamey odors and adds a subtle depth of flavor.
Step 4
Now, it’s time to assemble the rolls. Place a blanched and squeezed Angelica tree sprout onto a slice of pork belly. Carefully roll the pork around the sprout, ensuring it’s wrapped snugly.
Step 5
Heat a non-stick pan with a very light drizzle of sunflower oil. Place the rolled pork and sprout bundles seam-side down in the pan.
Step 6
Cook over medium-low heat, turning the rolls occasionally, until the pork belly is cooked through and beautifully golden brown on all sides.
Step 7
Once the pork is nicely browned, pour in the seasoned soy sauce, minced garlic, and oligosaccharide. Stir to combine and create a sauce. Spoon this sauce over the rolls, coating them evenly. Continue to cook and turn the rolls for about 3 minutes, allowing the sauce to caramelize and deeply penetrate the pork and sprouts. Finish with a light drizzle of sesame oil for added aroma.
Step 8
The finished Angelica tree sprout and pork belly rolls are a feast for both the eyes and the palate. They offer a delightful chewiness from the pork and a fragrant, crisp texture from the sprouts, distinctly different and perhaps even more satisfying than bacon-wrapped alternatives. Enjoy this taste of spring!
