Pork Belly Rolls with Scallions
Delicious Pork Belly Rolls Wrapped Around Scallions
Experience the aromatic charm of scallions embraced by thinly sliced pork belly in this incredibly simple yet remarkably flavorful dish. It’s a taste sensation that’s sure to impress!
Main Ingredients- Thinly sliced pork belly (Samgyeopsal)
- Scallions (mostly the white parts)
- Salt, a pinch
- Black pepper, a pinch
Cooking Instructions
Step 1
Start by preparing the scallions. The white parts of scallions are wonderfully sweet and aromatic when grilled, making them a perfect partner for pork belly. While onions or mushrooms are also delicious, scallions offer a unique sweetness and fragrance when cooked.
Step 2
When selecting white parts of the scallions, choose ones that are not too thin, ideally about the thickness of your thumb. This ensures they cook to a pleasant tenderness and are easier to wrap with pork belly. Very thin scallions might fall apart.
Step 3
Prepare the thinly sliced pork belly. It’s easier to roll when it’s slightly frozen rather than completely thawed and limp. Start by wrapping the pork belly around the end of the scallion, overlapping the slices diagonally as you roll down. Using about two slices of pork belly usually provides enough to fully wrap one scallion.
Step 4
Pork belly has a natural fattiness that helps the slices stick together as you roll. This means your pork belly rolls will hold their shape well, making them easy to cook without unraveling.
Step 5
While bacon wraps are also delicious, the rich fat and juices of pork belly complement the sweetness of the scallions wonderfully. You can use just the white parts, or for an extra flavor dimension, consider adding some minced garlic to the green parts of the scallion before rolling.
Step 6
Although the rolls will be simmered in a sauce, lightly seasoning the pork belly rolls with a pinch of salt and pepper beforehand helps the flavors penetrate evenly and the pepper aids in masking any potential gamey odors. (Any remaining odors will be addressed by adding ginger wine to the sauce later.)
Step 7
Be mindful not to overdo the pepper; a light sprinkle is enough to add a subtle aroma without overpowering the natural flavors of the pork and scallions.
Step 8
Heat a pan over medium-high heat and place the pork belly rolls one by one. Cook until golden brown. Avoid using excessively high heat, as the pork belly can burn and the scallions might remain too pungent. Medium-high heat is ideal for achieving a nice sear while ensuring everything cooks through. Flip occasionally to ensure even browning.
Step 9
Once the pork belly rolls are nicely browned, slice them into bite-sized pieces. Arrange the cut sides facing up in the pan and pour the prepared sauce over them. Let it simmer gently, allowing the sauce to coat and reduce around the rolls. This step lets the flavors meld beautifully.
Step 10
Simmering the pork belly rolls in the sauce creates an even richer and more complex flavor. The sweet and savory sauce perfectly complements the savory pork and crisp scallions, making this a fantastic dish for rice or as a delightful appetizer. Enjoy while warm!
