Kabocha Squash & Pork Belly Meat Rolls

1. 1

   Slice the kabocha squash into about 5 mm.

2. 2

   Line the kabocha squash in a heatproof plate and try not to overlap one another.

3. 3

   Then cover with plastic wrap and microwave for about 5 minutes.

4. 4

   Keep the shape of the kabocha squash and soften.

5. 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.

6. 6

   Sprinkle coarsely ground pepper and salt over the entire pork warps.

7. 7

   Heat a frying pan and pour just a little vegetable oil.

8. 8

   Line the pork and squash on the frying pan with the wrapped edge down.

9. 9

   Cover with a lid and heat for 2 minutes in middle-low heat.

10. 10

    Turn it over when it has slightly browned.

11. 11

    Cover with a lid and heat for another minute to cook through the meat.

12. 12

    If you want to cut down the fat, wipe excess oil in the frying pan with a paper towel.

13. 13

    Of course, the excess oil would be just fine to leave it as it is too.

14. 14

    Take off the lid and add the sauce ingredients.

15. 15

    Cook in medium-high heat.

16. 16

    Be careful not to break the shape of the kabocha squash and turn to coat the sauce well.

17. 17

    When it gets delicious-looking brown and the meat is crispy, then the grilling is done.

18. 18

    Dish it up in a plate and sprinkle roughly ground black pepper and parsley then it is done.

* Per serving · 4 servings · Values may vary.