Sweet and Savory Pork Belly Rice Balls

Name: Sweet and Savory Pork Belly Rice Balls
Yield: Makes 5 rice balls
Ingredients: 2-2 2/3 cups cooked rice (about 300–400 grams); 3.5-5.3 oz thinly sliced pork belly for shabu-shabu (about 100–150 grams); 3 1/2 tablespoons water (50 ml); 1 tablespoon soy sauce; 1/2 tablespoon mirin; 1/2 tablespoon honey; 1/4 teaspoon powdered kombu tea; 1 teaspoon grated garlic; 1 little all-purpose flour (for coating); 1 pinch salt and pepper; 1 pinch white sesame seeds

RumLarara☆ @cook_40048058

To help the sauce stick better, thoroughly drain the oil from the pork using paper towels. Recipe updated on 1/30.
Recipe background:
I created this recipe to showcase how well paper towels can drain oil. Even when draining the pork, the meat doesn't stick to the paper towels.

RumLarara☆ @cook_40048058

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Ingredients

Makes 5 rice balls

2-2 2/3 cupscooked rice (about 300–400 grams)
3.5-5.3 ozthinly sliced pork belly for shabu-shabu (about 100–150 grams)
Sauce
3 1/2 tablespoonswater (50 ml)
1 tablespoonsoy sauce
1/2 tablespoonmirin
1/2 tablespoonhoney
1/4 teaspoonpowdered kombu tea
1 teaspoongrated garlic
1little all-purpose flour (for coating)
1 pinchsalt and pepper
1 pinchwhite sesame seeds

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Steps

1

Shape the cooked rice into balls of your preferred size. Mix together all the sauce ingredients and set aside.
2

Wrap each rice ball tightly with a slice of pork belly. Lightly season with salt and pepper.
3

Lightly coat the wrapped rice balls with flour.
4

Heat a little oil in a skillet and sear the pork-wrapped rice balls until the surface is golden brown.
5

Place the cooked rice balls on paper towels to thoroughly drain the oil.
6

Wipe any excess oil from the skillet.
7

Pour the prepared sauce into the skillet and heat, letting the alcohol in the mirin evaporate and the sauce thicken slightly.
8

Return the drained rice balls to the skillet, spoon the sauce over them, and simmer over medium heat to let the flavors soak in. Sprinkle with white sesame seeds to finish.