Teriyaki Pork Belly Rolls With Fried Rice And Veggies

Ingredients

Teriyaki Pork Belly Rolls Bento with Fried Rice

Ingredients:

For the Pork Belly Rolls:

10-15 slices of thin pork belly

2 fistfuls of enoki or shimeji mushrooms

4 cups chopped broccoli florets

1/2 cup all-purpose flour, for dusting

2 tbsp vegetable oil, for frying

For the Teriyaki Sauce:

1/2 tbsp soy sauce

1/2 tbsp sake

1/2 tbsp mirin

1/2 tbsp sugar

For the Fried Rice:

1 zucchini, diced

1 yellow onion, diced

1 carrot, diced

1-2 cups canned or frozen corn

1 cup small scallops (optional: season with a little sake)

1/2 vegetable stock cube (crumbled)

Salt and pepper, to taste

2 tbsp vegetable oil, for sautéing

For Assembly:

Lettuce leaves

Cherry tomatoes

Lemon wedges

Directions

Pork Belly Rolls:

Prepare the Rolls:

Take a small handful of enoki or shimeji mushrooms and wrap with 1-2 slices of pork belly.

Do the same with each piece of broccoli, wrapping one slice of pork around each.

Coat and Fry:

Lightly sprinkle the rolls with flour, ensuring a thin, even coating.

Heat 2 tbsp of oil in a pan over medium heat.

Add the pork rolls and cook until golden brown on all sides, turning occasionally.

Add Teriyaki Sauce:

In a small bowl, combine soy sauce, sake, mirin, and sugar to make the teriyaki sauce.

Pour the sauce over the pork rolls in the pan and cook for an additional 2 minutes, allowing the sauce to thicken and coat the rolls.

Fried Rice:

Cook the Vegetables:

In a separate pan, heat 2 tbsp of oil over medium heat.

Add the diced zucchini, onion, carrot, and corn, and sauté until softened.

Add Scallops and Seasonings:

If using scallops, add them to the pan and cook until they’re just opaque.

Season with 1/2 crumbled vegetable stock cube, salt, and pepper to taste.

Assemble the Bento:

Prepare the Rice Section:

Place a layer of fried rice on one side of the bento box.

Arrange Pork Rolls:

On the other side of the bento box, lay lettuce leaves and place the pork rolls on top.

Garnish:

Add cherry tomatoes and lemon wedges for garnish.