Pork Wraps with Umeboshi and Cabbage

I wanted to make a cute bento dish, and came up with this. I tried making it with thinly pounded chicken, but it has a nicer shape and a more tender texture with pork belly. The flavour of the soy sauce soaked plum is absorbed by the meat and makes it delicious.If you fry it too much, the shiso leaves will lose its freshness and green colour, so be careful Pork belly is thin, so it doesn't take that long to fry.It's also nice wrapped with cheese, mentaiko and nori instead of shiso and uemboshi. Recipe by ramutomato

I'm always rushing in the mornings when I'm preparing our lunchboxes, but I didn't want to depend on frozen food! That's how I came up with this recipe. It's colorful and pleasing to the eye. It turned out to be a life-saver recipe. Go one step further and deep-fry these rolls for a change.The key is to add a few drops of soy sauce into the umeboshi. It adds flavor to the meat. Just add a few drops, or else it'll become too salty.The microwave time is an approximate. It depends on the microwave, so watch the meat and adjust the time. For 2 servings. Recipe by ramutomato

I received lots of pork as a gift.If you wrap the meat up this way, it's much faster than making individual wraps and it actually looks nicer too. The flour that's sifted on secures the meat wrap and keeps it from unraveling. For 2 servings. Recipe by Blue-Island

I decided that I wanted to come up with a recipe with a different from usual texture that would be crispy, plump, and taste delicious all at the same time.In order for the pork to be able to completely cover the filling, make them into thin shapes (about 6cm)You can enjoy the texture of these skewers. Make sure to fry the pork until crispy. For 5 skewers. Recipe by Kantan tenuki mama

My husband made this along with fried cheese bits. He wasn't too particular about he rolled them up, but the softness and juiciness of the pork worked well anyway. I like this better than round wraps!Super-easy! It's all about wrapping the meat! For 3 to 4 servings. Recipe by Shuukana

Because I had a lot of Japanese leek, I made pork wraps with them.Be careful because it's likely to burn after adding the sauce!Stir-fry over low heat to cook the leek thoroughly. For 1 serving. Recipe by umemodoki

I came up with this recipe that only requires microwaving.I'm using Chinese cabbage leaves that were already cut in half.Please adjust the amount of mentsuyu and water according to your liking. For 4 servings. Recipe by EnjoyKitchen

I came up with this easy side dish recipe using things I already had in the refrigerator that still didn't look like I was cutting corners.- Adjust the heating time depending on your microwave.- This tasty when cooked until crispy. Cook to your desired texture. For a crispy finish, wipe the oil that comes out of the pork as you cook it. Recipe by Mokobu- mama

Lettuce wraps are pretty terrific, but not very filling on their own. To make them main dish worthy, I ditched the leafy greens and tossed the filling with udon noodles instead. A little extra sauce helped bring the whole thing together. Sweet, savoury, satisfying, and totally delicious.

When Chinese cabbage is in season, it's very cheap.If you can let this rest overnight, the Chinese cabbage will become a lot sweeter. Recipe by Mamakura

I thought even my kids would be able to eat the slightly bitter broccolini if it's wrapped in pork.To prevent the meat from breaking apart, roll each in the pan a little at a time, until the entire surface has browned. Recipe by nyajirou

When I was organizing my bookshelf, I found a cut-out from a magazine of this recipe. That recipe had carrots and daikon radish wrapped in boiled cabbage, but I came up with the tasty idea of wrapping crab sticks.When I tried it out, it was so easy to make and tasted good, so I posted the recipe here.The process in Step 2 should go smoothly as long as you shave down the stalk in Step 1. Be sure to let the cabbage cool down before wrapping in Step 2. (Don't burn yourself.) Recipe by Aohato