Scallion and Pork Belly Rolls: A Delightful Fusion Recipe
Experience the vibrant, healthy taste of homegrown scallions paired with savory pork belly in these delightful rolls.
Our kitchen table has been overflowing with freshness lately, thanks to a bountiful harvest of scallions from our garden. Today, we’re rolling them up with thinly sliced pork belly for a dish that’s both healthy and incredibly satisfying. Enjoy this simple yet impressive recipe!
Ingredients
- 150g thinly sliced pork belly
- 1 handful of scallions (about 10-15 stalks), trimmed
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp persimmon vinegar (or rice vinegar)
- A pinch of sesame seeds (toasted and lightly crushed for extra flavor)
Cooking Instructions
Step 1
Begin by preparing the scallions. Trim off any yellow or wilted leaves and thoroughly wash the root ends to remove any soil. Rinse them under cold running water several times and shake off excess moisture. Ensuring they are dry will help the rolls stay intact during cooking.
Step 2
Take your thinly sliced pork belly. You’ll typically use about 4-5 slices layered together to create a good thickness, but feel free to adjust this based on your preference. Lightly pat the pork belly with paper towels to absorb any excess moisture for a cleaner finish.
Step 3
Place the prepared scallions onto the layered pork belly slices. Depending on the length of the scallions, you can overlap 2-3 stalks or arrange them along the edge of the pork belly to make rolling easier.
Step 4
Carefully roll the pork belly and scallions together, similar to how you would roll a sushi mat or kimbap. Start by securing the edge and rolling tightly. Gently press as you roll to ensure the rolls are firm and won’t unravel.
Step 5
Heat a lightly oiled frying pan over medium-high heat, or use the natural fat from the pork belly. Place the rolled pork belly seam-side down in the hot pan. Cook, turning occasionally, until both sides are golden brown and the pork belly is cooked through. The heat will help seal the rolls.
Step 6
Once beautifully browned and cooked, transfer the pork belly rolls to a cutting board. Slice them into bite-sized pieces, about one-third of their length.
Step 7
Arrange the sliced scallion and pork belly rolls attractively on a serving plate. You can arrange them in a circular pattern or stack them neatly.
Step 8
Prepare a simple dipping sauce by whisking together soy sauce, sesame oil, and persimmon vinegar (or rice vinegar) in a 1:1:1 ratio. Sprinkle with toasted sesame seeds for added texture and aroma. This tangy sauce perfectly complements the savory pork and fresh scallions.
