Aromatic Water Dropwort and Pork Belly Rolls: A Steamed Delight with Seasonal Greens
Steamed Rolls of Fresh Water Dropwort and Pork Belly: A Perfect Spring Dish with Dipping Sauces
Experience a delightful steamed dish featuring thinly sliced pork belly wrapped around fresh, seasonal water dropwort (minari). This recipe highlights the vibrant flavors of spring and is simple to prepare, making it an impressive meal for any occasion. Served with two distinct dipping sauces, it’s a culinary treat.
Main Ingredients- Thinly sliced pork belly 400g (about 1/3 inch thick, good for rolling)
- Fresh water dropwort (minari) 130g (Cheongdo minari recommended for its fragrance)
- Head lettuce (Albaechu) 6 leaves (cut into large pieces)
- Vinegar 1-2 Tbsp (for washing and sanitizing minari)
- Black pepper, a pinch (to remove odor when steaming)
- Cooking sake or mirin 2 Tbsp (to remove odor and enhance flavor when steaming)
Spicy & Sweet Miso-Mayo Sauce- Miso paste 1 Tbsp
- Mayonnaise 0.5 Tbsp
- Oligosaccharide or honey 1 Tbsp (adjust sweetness to taste)
- Red pepper flakes (Gochugaru) 0.5 Tbsp (for color and mild heat)
- Minced garlic 0.5 Tbsp
- Korean green chili pepper (Cheongyang chili) 1 (finely minced)
Tangy Soy-Vinegar Sauce- Brewed soy sauce 3 Tbsp
- Vinegar 1 Tbsp
- Lemon juice 1 Tbsp (for extra zest)
- Red pepper flakes (Gochugaru) 1 Tbsp (for a spicier kick)
- Minced garlic 1 Tbsp
- Oligosaccharide or honey 1 Tbsp (adjust sweetness to taste)
- Korean green chili pepper (Cheongyang chili) 1 (finely minced)
- Miso paste 1 Tbsp
- Mayonnaise 0.5 Tbsp
- Oligosaccharide or honey 1 Tbsp (adjust sweetness to taste)
- Red pepper flakes (Gochugaru) 0.5 Tbsp (for color and mild heat)
- Minced garlic 0.5 Tbsp
- Korean green chili pepper (Cheongyang chili) 1 (finely minced)
Tangy Soy-Vinegar Sauce- Brewed soy sauce 3 Tbsp
- Vinegar 1 Tbsp
- Lemon juice 1 Tbsp (for extra zest)
- Red pepper flakes (Gochugaru) 1 Tbsp (for a spicier kick)
- Minced garlic 1 Tbsp
- Oligosaccharide or honey 1 Tbsp (adjust sweetness to taste)
- Korean green chili pepper (Cheongyang chili) 1 (finely minced)
Cooking Instructions
Step 1
To ensure the water dropwort is fresh and clean, wash it thoroughly. Place the minari in a large bowl and cover it with water. Add 1-2 tablespoons of vinegar and let it soak for about 2-3 minutes. This helps to remove any impurities and sanitize the greens. Afterward, rinse the minari under running water several times and gently squeeze out excess water.
Step 2
Wash the head lettuce and cut it into large, bite-sized pieces. Finely mince the 2 Korean green chili peppers you’ll be using for the sauces, and set them aside.
Step 3
Since the pork belly slices are thin, it’s best to cut them into four equal pieces. This will make it easier to wrap the water dropwort and create rolls of a convenient size for eating. Consider the overlap when rolling to ensure the pieces aren’t too large.
Step 4
Cut the washed water dropwort so that it’s slightly longer than the width of a pork belly slice. Lay a slice of pork belly flat, place a generous amount of water dropwort on top, and then carefully roll it up. Don’t be shy with the minari; when steamed, it will wilt down, so using plenty ensures a good balance of flavors and textures.
Step 5
Roll the pork belly and water dropwort tightly together, as shown in the image. This ensures that the rolls hold their shape during cooking and present beautifully.
Step 6
Prepare your steamer. Fill the bottom of the steamer with water and arrange the rolled pork belly and water dropwort on the steamer rack. Sprinkle the rolls with 2 tablespoons of cooking sake (or mirin) and a pinch of black pepper to enhance the flavor and remove any porky odors. Place the large pieces of cut head lettuce around the rolls.
Step 7
Cover the steamer and cook over medium heat for about 20 minutes. The exact cooking time may vary depending on the size of your steamer and the heat intensity. Check to ensure the pork belly is fully cooked. If needed, steam for a few additional minutes until tender and juicy.
Step 8
Now, let’s prepare the delicious dipping sauces! For the ‘Spicy & Sweet Miso-Mayo Sauce’, combine 1 Tbsp miso paste, 0.5 Tbsp mayonnaise, 1 Tbsp oligosaccharide (or honey), 0.5 Tbsp red pepper flakes, 0.5 Tbsp minced garlic, and the finely minced 1 Cheongyang chili pepper in a small bowl. Mix well. For the ‘Tangy Soy-Vinegar Sauce’, in another bowl, whisk together 3 Tbsp brewed soy sauce, 1 Tbsp vinegar, 1 Tbsp lemon juice, 1 Tbsp red pepper flakes, 1 Tbsp minced garlic, 1 Tbsp oligosaccharide (or honey), and the finely minced 1 Cheongyang chili pepper. Mix until well combined. Serve the steamed rolls with both sauces for a delightful dining experience!
