Recipe ID: 286146 uses thinly sliced pork and has you lump it all together. This time I decided to make a variation of that recipe (which I sort of messed up the first time around). I use thinly pork belly so the juices become coated in the sauce. It goes great with rice.
2 tablespoons each of soy sauce & sake, 1 teaspoon of sugar, 1 clove of grated garlic, and 1 knob of ginger
Season the pork with the "A" seasonings.
Line the meat up slice by slice on a tray so that there are no openings.
Roll up the meat from the end and form it into a block-like shape.
Place the meat on top of a 30 cm piece of rectangular cut parchment paper. Then cover with the diagonally chopped leek.
Roll up the meat in parchment paper, place it into a heatproof bowl and microwave it for 5-6 minutes at 700 W.
Take the meat out and cut it into 7 mm wide pieces, then drizzle any juices that have dripped into parchment paper back over the meat. All you have to do next is serve it up on a plate and it's ready!
Story Behind this Recipe
Today they had thinly sliced pork belly on sale! That's why I decided to try to make this. It was a great success.
The trick to this is to use large cuts of meat that were meant for shabu shabu! If you use smaller slices of pork, it might not stay together when you roll it up.