Kabocha Squash & Pork Belly Meat Rolls

Name: Kabocha Squash & Pork Belly Meat Rolls
Cuisine: American
Ingredients: 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; 3 tbsp Mentsuyu; 1 tbsp Sake; 1 tsp Sugar

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

8 slicePork belly (thinly sliced)
1/4Kabocha squash
1Vegetable oil
1Coarsely ground pepper flavored salt and pepper
1Rough ground black pepper
1Parsley ( for garnishing ) if you like
The sauce ingredients:
3 tbspMentsuyu
1 tbspSake
1 tspSugar

Saved

Steps

1

Slice the kabocha squash into about 5 mm.
2

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.
3

When the kabocha squash cools, gently wrap the pork belly around each little at a time to comply with the form of the squash.
4

Sprinkle coarsely ground pepper and salt over the entire pork warps.
5

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.
6

Turn it over when it has slightly browned. Cover with a lid and heat for another minute to cook through the meat.
7

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.
8

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.
9

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.