The tart acidity of umeboshi (pickled Japanese plums) are the perfect complement to the salty taste of pork. If you don't have eggplant on hand, feel free to substitute it for your favorite seasonal vegetable such as blanched carrots, green beans, or asparagus.
- 8 slices pork belly (thinly sliced, 250g)
- 4 umeboshi* (remove the seed and roughly mash into a paste)
- 8 shiso leaves (can also substitute with basil)
- 2 small Japanese eggplants (cut into 5cm sticks the same length as the pork belly slices)
- 2 Tbsp potato starch
- 3 Tbsp soy sauce*
- ½ Tbsp vinegar*
- ½ Tbsp sake
- 1 Tbsp oil
- Sesame seeds* (topping)
- Lay the pork belly slices flat then spread an equal amount of the Nanko Umeboshi paste on each.
- Place a shiso (basil) leaf on each.
- Place eggplant sticks at the front of each and roll the pork and shiso (basil) around the eggplant sticks to make 8 rolls. Sprinkle with potato starch.
- Separately, mix the soy sauce, veingear and sake in a bowl.
- Put the oil in a pan over medium heat and add the pork rolls. Cook until all sides are brown.
- Add the sauce from step 4 to coat the pork rolls. When the pork has fully cooked, serve topped with a sprinkle of sesame seeds.
*Available for single item purchase at our Market: Michi no Eki