Cut the burdock root and carrot into 5 cm lengths and cut into easy-to-eat thickness. Soak the burdock root in water to remove the harsh taste and drain.
Put the vegetables on a microwave-safe plate, cover with plastic wrap, microwave for 3 minutes, and let them cool. In the meantime, cut the sliced pork belly in half and combine all the seasonings.
Put 2 pieces each of burdock root and carrot on top of the sliced pork belly and wrap up the vegetables in the meat.
Pour a small amount of vegetable oil (not listed in the ingredient list) in a frying pan and cook the rolled pork until browned.
Once they have a nice sear, pour in the combined seasonings, simmer, and coat the meat with the sauce.
Serve the meat on a plate, drizzle on the sauce, and they're done.
I recommend potato & shiso leaves as the filling too.
Story Behind this Recipe
I wanted to use the leftover burdock root and carrot sitting in the fridge.
The sweet and salty sauce will really wake up your appetite! The crunchy texture of the burdock root is also great!! In Step 4, grease will come out from the pork, so wipe off any excess fat with a paper towel. It will also be delicious if you use enoki mushrooms, potato, nagaimo, or shiso leaves as the filling.