This recipe showcases one of our favorite ways to use Ishigaki Gourmet Chili Oil, a delectable blend of peppers and spices made in Okinawa, Japan. Sweet and spicy, the chili oil pairs perfectly with thinly-sliced pork and shiso leaves in this easy-to-make crowd favorite.
Ishigaki Gourmet Chili Oil is a celebration of Okinawan specialty ingredients, made with local sea salt from Ishigaki island, kokuto (Okinawan black sugar), and shima togarashi (island red pepper). Additionally, it contains garlic, sesame seeds, and black beans, all of which contribute to the condiment’s deep umami flavor and addictive qualities.
When shopping for the ingredients to make this recipe, be sure to purchase thinly-sliced pork. If the pork is too thick, it may be difficult to roll and cook all the way through. Try looking for “shabu-shabu” or “sukiyaki” cut at your nearest Asian grocery store. Otherwise, you can simply slice your own pork chops or loin at home!
To prepare this dish, spread the chili oil onto the pork, layer on shiso leaves, and roll tightly before pan-frying. The minty shiso cuts the richness of the pork and chili oil, adding a bit of freshness to each bite. After cooking, slice the rolls into pieces and plate cut-side up to present the pinwheel design.
Ishigaki Chili Oil Pork Shiso Roll pairs well with alcohol and can be served as an appetizer, snack, or main dish alongside rice. Have fun making this aesthetically pleasing and delicious dish!
Servings: 2
Cooking time: 20mins
Ingredients
- 150g pork (thinly sliced)
- Ishigaki Gourmet Chili Oil
- 12 shiso leaves (Perilla leaves, mint or Thai basil can also work as substitutes)
- 2 tsp cooking oil
- Salt & pepper (to taste)
-
30ml water
Instructions
1. Lay the pork flat in 3-4 equal piles.
2. Brush the pork with the Ishigaki Chili Oil and evenly place the shiso leaves on the pieces of pork. Roll the pork tightly.
3. Arrange in a frying pan with the oil and salt and pepper, and cook over medium heat until brown on all side. Once brown, add water, cover and cook for 3 mins.
4. Remove from heat and serve as is or cut into bite sized pieces.
Introduction courtesy of Britney Budiman
Britney Budiman (@booritney) is a writer, minimalist, aspiring effective altruist, and runner-in-progress with a penchant for saying “yes.” Previously, she has worked in Cambodia at a traditional arts NGO, in Brazil as a social sciences researcher, and in San Francisco at a housing start-up. She currently lives in the countryside of Kagoshima, Japan, where she teaches English. Her favorite thing in the world is good conversation.
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