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1
Slice the kabocha squash into about 5 mm.
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2
Line the kabocha squash in a heatproof plate and try not to overlap one another.
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3
Then cover with plastic wrap and microwave for about 5 minutes.
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4
Keep the shape of the kabocha squash and soften.
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5
When the kabocha squash cools, gently wrap the pork belly around each little at a time to comply with the form of the squash.
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6
Sprinkle coarsely ground pepper and salt over the entire pork warps.
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7
Heat a frying pan and pour just a little vegetable oil.
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8
Line the pork and squash on the frying pan with the wrapped edge down.
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9
Cover with a lid and heat for 2 minutes in middle-low heat.
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10
Turn it over when it has slightly browned.
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11
Cover with a lid and heat for another minute to cook through the meat.
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12
If you want to cut down the fat, wipe excess oil in the frying pan with a paper towel.
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13
Of course, the excess oil would be just fine to leave it as it is too.
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14
Take off the lid and add the sauce ingredients.
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15
Cook in medium-high heat.
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16
Be careful not to break the shape of the kabocha squash and turn to coat the sauce well.
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17
When it gets delicious-looking brown and the meat is crispy, then the grilling is done.
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18
Dish it up in a plate and sprinkle roughly ground black pepper and parsley then it is done.
