Spicy Marinated Pork Belly Hand Rolls
Servings: 12
Calories: 151kcal
Ingredients
marinade
- 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
assembly
- 1 cup micro cilantro (regular cilantro leaves are fine)
- 1 cup micro amaranth, optional
- 10 to 12 soy wrappers
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 151kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 108mg | Potassium: 92mg | Fiber: 1g | Sugar: 4g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg