Easy Pork Belly Wraps with Umeboshi and Shiso Leaves in the Microwave
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
Easy Pork Belly Wraps with Umeboshi and Shiso Leaves in the Microwave
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
Cooking Instructions
- 1
Mash the umeboshi with a spoon. Add a few drops of soy sauce. Slice the shiso leaves in half.
- 2
Top the pork belly with shiso and umeboshi as seen above. Wrap up from the edges.
- 3
Put in a microwave-proof dish, and cover with plastic wrap. Off it goes into the microwave. 3 minutes at 500 W! It's ready to eat when the meat is cooked enough.
- 4
Also try coating and deep-fry.
- 5
It's a perfect dish to pack into any gaps in your bento.
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