Kabocha Squash & Pork Belly Meat Rolls
Kabocha Squash & Pork Belly Meat Rolls

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, kabocha squash & pork belly meat rolls. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin. It has a thick green skin and orange flesh. The flavor is similar to other winter squash, like butternut squash, but sweeter.

Kabocha Squash & Pork Belly Meat Rolls is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Kabocha Squash & Pork Belly Meat Rolls is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have kabocha squash & pork belly meat rolls using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash & Pork Belly Meat Rolls:
  1. Get Pork belly (thinly sliced)
  2. Prepare Kabocha squash
  3. Prepare Vegetable oil
  4. Prepare Coarsely ground pepper flavored salt and pepper
  5. Get Rough ground black pepper
  6. Take Parsley ( for garnishing ) if you like
  7. Prepare The sauce ingredients:
  8. Make ready Mentsuyu
  9. Prepare Sake
  10. Take Sugar

It's a Japanese variety of winter squash, one that is heavy and thick-fleshed, similar in that way to butternut squash, with a deep, rich flavor. This time of year is my absolute favorite. A healthy and delicious Japenese variety of winter sqaush. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may.

Steps to make Kabocha Squash & Pork Belly Meat Rolls:
  1. Slice the kabocha squash into about 5 mm.
  2. Line the kabocha squash in a heatproof plate and try not to overlap one another. Then cover with plastic wrap and microwave for about 5 minutes. Keep the shape of the kabocha squash and soften.
  3. When the kabocha squash cools, gently wrap the pork belly around each little at a time to comply with the form of the squash.
  4. Sprinkle coarsely ground pepper and salt over the entire pork warps.
  5. Heat a frying pan and pour just a little vegetable oil. Line the pork and squash on the frying pan with the wrapped edge down. Cover with a lid and heat for 2 minutes in middle-low heat.
  6. Turn it over when it has slightly browned. Cover with a lid and heat for another minute to cook through the meat.
  7. If you want to cut down the fat, wipe excess oil in the frying pan with a paper towel. Of course, the excess oil would be just fine to leave it as it is too.
  8. Take off the lid and add the sauce ingredients. Cook in medium-high heat. Be careful not to break the shape of the kabocha squash and turn to coat the sauce well.
  9. When it gets delicious-looking brown and the meat is crispy, then the grilling is done. Dish it up in a plate and sprinkle roughly ground black pepper and parsley then it is done.

Kabocha squash, known as Japanese pumpkin is rich in vitamin A & C. Its benefits include skin care, improved vision, strong heart, & weight loss. Also know how to cook it. It's delicious and nutritious when prepared this simple way! Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin).

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