Okra meat roll
When wrapping pork belly over okra, the key is to roll it so that the meat is at an angle. It evenly heats up and prevents overcooking.
How to make it
1
When the okra is peeled off, remove the stem, rub it with salt, and quickly boil it. Remove it in ice water to remove rough heat.
2
Spread the pork belly, sprinkle with flour, and roll it with okra that has been wiped off from the water into a core.
3
Place the frying pan over high heat and cook with the meat rolls tied down. Roll it and bake, then add [A] when the whole thing is browned.
4
Once the sauce is entangled all over, remove from the heat. Serve in a bowl and serve with mustard grains if desired.
Ingredients for 2 people
-
- okra
- 5 bottles
-
- Pork belly
- 5 sheets
-
- cake flour
- Appropriate amount
-
[A]
- Japanese sake
- 1 tablespoon
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- sugar
- 1/2 tsp
-
- For mustard
- A little
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