Delicious Pork Belly Sushi Rolls
The Taste of Deliciousness is Best in One Bite ★ Pork Belly Sushi Rolls ★
Transform your go-to grilled pork belly into a delightful sushi roll! If you’ve only ever grilled pork belly, get ready for a delicious surprise. These pork belly sushi rolls are perfect for enjoying in single, satisfying bites. Experience a burst of flavor and a wonderfully chewy texture that will elevate your appreciation for this beloved ingredient. They’re great for a quick snack or an impressive dish for guests. Join us on ‘Every Recipe in the World’ by ‘Man-Gae Recipe’ to explore the delicious world of pork belly sushi rolls!
Main Ingredients
- 3 strips Pork Belly
- 2 Perilla Leaves (깻잎)
- 3 cloves Garlic
- 1 Tbsp Ssamjang (Korean dipping paste)
- 2 bowls Cooked Rice
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1/4 tsp Salt
Pork Belly Glaze Ingredients
- 1 Tbsp Soy Sauce
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Water
- 1 Tbsp Soy Sauce
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Water
Cooking Instructions
Step 1
First, wash the fresh perilla leaves thoroughly and pat them dry. Then, thinly slice them into strips about 1cm wide. Prepare the whole garlic cloves by peeling and slicing them thinly; this will add a delightful aroma and flavor.
Step 2
Place two bowls of warm, freshly cooked rice into a large mixing bowl. Add 1 tablespoon of sesame oil for a nutty aroma, 1 tablespoon of toasted sesame seeds for texture and flavor, and 1/4 teaspoon of salt to enhance the overall taste. Gently mix with a rice paddle, being careful not to mash the rice grains, to create a delicious sushi rice base.
Step 3
Heat a frying pan over medium heat. Lay the three strips of pork belly flat in the pan and cook until golden brown and crispy on both sides. Once nicely rendered and browned, cut the pork belly into bite-sized pieces, about 2-3cm each. This grilling method ensures a wonderfully savory flavor with every bite.
Step 4
With the cooked pork belly still in the pan, add the glaze ingredients: 1 tablespoon of soy sauce, 1 tablespoon of oligosaccharide, 1 tablespoon of mirin, and 1 tablespoon of water. Stir gently over medium-low heat, allowing the sauce to reduce and coat the pork belly evenly. This process creates a delicious sweet and savory glazed pork belly. Keep an eye on it to prevent the sauce from burning.
Step 5
Now, shape the seasoned rice. Take a portion of the prepared rice into your palm. Form it into small, sushi-like shapes, either flattened rectangles or small mounds. It’s best to shape the rice while it’s still warm, as it holds its form more easily.
Step 6
On top of each shaped rice portion, spread a small amount of ssamjang according to your preference. Then, generously place a few pieces of the glazed pork belly on top. The savory depth of the ssamjang combined with the rich pork belly creates a mouthwatering combination.
Step 7
Next, wrap the pork belly with the perilla leaves. Place the pre-sliced perilla leaves attractively over the pork belly. Gently wrap the leaf around the pork and rice to secure everything. The aromatic freshness of the perilla leaf perfectly complements the richness of the pork belly, adding a refreshing note.
Step 8
Finally, top each sushi roll with a few slices of the pan-fried garlic. This completes your visually appealing and incredibly delicious pork belly sushi rolls! Enjoy this homemade culinary creation for a delightful meal.
