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Stacked spicy marinated pork belly hand rolls.

Spicy Marinated Pork Belly Hand Rolls

Teri & Jenny
5 from 4 votes
Prep Time 20 mins
Cook Time 10 mins
Marinate 30 mins
Servings 12
Calories 151 kcal



  • ¼ cup Korean chili paste (gochugang)
  • 2 ½ tablespoons honey
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Korean chili powder (gochugaru)
  • 1 tablespoon sesame oil
  • 2 green onions, thinly sliced
  • 2 garlic cloves, minced

pork belly

  • ½ pound thinly sliced pork belly

sushi rice

  • 1 cup hot cooked brown rice
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon granulated sugar


  • 1 cup micro cilantro (regular cilantro leaves are fine)
  • 1 cup micro amaranth, optional
  • 10 to 12 soy wrappers


  • Preheat grill or grill pan to medium-high heat.
  • For pork belly: Place all marinade ingredients into a small mixing bowl and whisk together. Place pork belly in a large mixing bowl and add marinade. Mix until thoroughly combined. Cover and refrigerate for 30 minutes. Lightly grease the surface of the grill/grill pan. Grill pork belly for 4 to 5 minutes. Flip and continue to grill for and additional 2 to 3 minutes. Remove from grill and set aside.
  • For sushi rice: Place rice in a mixing bowl and sprinkle with vinegar and sugar. Mix together until well combined.
  • To assemble: Place 2 tablespoons sushi rice onto one side of the soy wrapper (set widthwise), on a 45° angle. Top with a piece of pork belly. Top each piece of pork belly with a small amount of micro cilantro and micro amaranth.
  • Roll to form a tight cone and seal edge with a few grains of rice. Repeat until all materials have been used. Serve.


Serving: 1gCalories: 151kcalCarbohydrates: 10gProtein: 3gFat: 11gSaturated Fat: 4gCholesterol: 14mgSodium: 108mgPotassium: 92mgFiber: 1gSugar: 4gVitamin A: 229IUVitamin C: 1mgCalcium: 8mgIron: 1mg
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