Rolled Pork Stuffed with Japanese Leeks
Japanese leeks wrapped in thinly-sliced pork belly. Bursting with flavor!
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 2 Japanese leeks (300 g)
- 6 slices pork belly (thinly sliced) (160 g)
- 2 slices lemon (half-moon slices)
- A dash of vegetable oil
- 1/4 tsp salt
- A pinch of pepper
Cut the leeks into three equal lengths. Make 3-4 diagonal incisions on each side (refer to notes). Wrap each piece of leek diagonally with a slice of pork.
Heat the vegetable oil in a frying pan placed over medium heat. Lay the pork rolls seam side down in the pan. Place a lid one size smaller than the pan directly on the rolls. Fry for 3-4 minutes. When golden brown, turn the rolls over and replace the lid. Fry for 2-3 minutes, removing excess oil with a paper towel.
Placing a small lid directly on the rolls weighs them down, allowing them to brown easily.
Remove the lid and sprinkle the rolls with salt and pepper. Turn off the heat and cut the rolls into easy-to-eat pieces. Plate up and garnish with lemon.
[Removing the roots and dark green portion of the leeks]
1. Cut off the roots.
2. Discard the tough, dark green portion of the leek. The remaining pale green section needs to be washed thoroughly in water to remove any dirt.
[Making incisions for faster cooking]
When using long pieces of leek, making incisions along the length will allow the leek to cook faster and absorb flavor. The diagonal incisions should be about 5 mm deep. Make similar incisions on both sides of the leek.