Recipe of Speedy Kabocha Squash & Pork Belly Meat Rolls
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Simple Way to Prepare Ultimate Kabocha Squash & Pork Belly Meat Rolls. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Kabocha Squash & Pork Belly Meat Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kabocha Squash & Pork Belly Meat Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Kabocha Squash & Pork Belly Meat Rolls using 10 ingredients and 9 steps. Here is how you cook it.
I like simmered kabocha squash and pork, so I wanted to make that taste without spending so much time and thought of this recipe.
The taste is strong so I recommend it for bento too!
It is so easy that there are no hints!
The seasoning is also easy because of the mentsuyu. Recipe by Atorie sara
Ingredients and spices that need to be Prepare to make Kabocha Squash & Pork Belly Meat Rolls:
- 8 slice Pork belly (thinly sliced)
- 1/4 Kabocha squash
- 1 Vegetable oil
- 1 Coarsely ground pepper flavored salt and pepper
- 1 Rough ground black pepper
- 1 Parsley ( for garnishing ) if you like
- The sauce ingredients:
- 3 tbsp Mentsuyu
- 1 tbsp Sake
- 1 tsp Sugar
Steps to make Kabocha Squash & Pork Belly Meat Rolls
- Slice the kabocha squash into about 5 mm.
- Line the kabocha squash in a heatproof plate and try not to overlap one another. Then cover with plastic wrap and microwave for about 5 minutes. Keep the shape of the kabocha squash and soften.
- When the kabocha squash cools, gently wrap the pork belly around each little at a time to comply with the form of the squash.
- Sprinkle coarsely ground pepper and salt over the entire pork warps.
- Heat a frying pan and pour just a little vegetable oil. Line the pork and squash on the frying pan with the wrapped edge down. Cover with a lid and heat for 2 minutes in middle-low heat.
- Turn it over when it has slightly browned. Cover with a lid and heat for another minute to cook through the meat.
- If you want to cut down the fat, wipe excess oil in the frying pan with a paper towel. Of course, the excess oil would be just fine to leave it as it is too.
- Take off the lid and add the sauce ingredients. Cook in medium-high heat. Be careful not to break the shape of the kabocha squash and turn to coat the sauce well.
- When it gets delicious-looking brown and the meat is crispy, then the grilling is done. Dish it up in a plate and sprinkle roughly ground black pepper and parsley then it is done.
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