Refreshing with butter and ponzu sauce! Recipe video and instructions for pork belly and shiso leaf rolls
Refreshing with butter and ponzu sauce! Pork belly rolls with shiso leaves.
- 豚バラ薄切り肉 10枚(約200g)
- 大葉 10枚
- 塩こしょう 少々
- 片栗粉 大さじ1
- サラダ油 大さじ1/2
- 酒 大さじ1
- ポン酢しょうゆ 大さじ2
- 有塩バター 10g
- 大葉は軸を切り落とし、縦半分に切る。
- 豚肉を1枚広げ、塩こしょう、片栗粉をふる。大葉を手前に1枚分を縦に並べてのせ、手前から巻く。同様にして計10個作る。
- フライパンにサラダ油を入れて熱し、2の巻き終わりを下にして並べて中火で焼く。焼き色がついたら転がして全面を焼く。
- 酒を回し入れてふたをし、弱火で火が通るまで5〜6分ほど蒸し焼きにする。☆を加えてバターが溶けるまで炒めてからめる。
Featured on iTV's "Friday Hono Bono!"! Simply roll up pork belly and shiso leaves to create a popular side dish with a beautiful cross-section The seasoning is easy with just butter and ponzu sauce.
Carbohydrates 6g
脂質 42.5g
Protein 15.2g
Carbohydrates 5.7g
Salt content: 1.3g
*Per serving
*The estimated cost is for the entire recipe.
procedure
1. Cut off the stems of the shiso leaves and cut them in half lengthwise.
2. Spread out one slice of pork, sprinkle with salt, pepper, and potato starch. Place one shiso leaf vertically on the near side, and roll from the near side. Make a total of 10 in the same way.
3. Heat salad oil in a frying pan, place the rolls from step 2 with the seam side down, and cook over medium heat. Once browned, roll them around and cook all sides. Tip: Wipe off any excess oil with a paper towel.
4. Pour in the sake, cover, and steam-fry over low heat for 5-6 minutes until cooked through. Add the ingredients and stir-fry until the butter melts and coats the ingredients.
