Okra Wrapped in Pork with Shiso Leaves
ID: 98db9be0...
Okra wrapped in fresh shiso leaves and thinly sliced pork belly, pan-seared until juicy, then glazed in a savory-sweet garlic-ginger soy sauce. The refreshing aroma of shiso and the texture of the okra provide a wonderful accent, making this dish perfect for a main course or a bento box.
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🍳 Cooking Flow
Perform 'ita-zuri' (salt rubbing) on the okra, rinse with water, and remove the tips of the stems and the tough parts of the calyx. Cut the shiso leaves and pork slices in half. → Season the pork with salt, pepper, and potato starch. Place the okra and shiso on top, roll tightly, and dust the surface with a little more potato starch. → Prepare the sauce by mixing soy sauce, mirin, sake, sugar, grated ginger, and grated garlic. → Heat oil in a pan, place rolls seam-side down, sear until browned, add water, cover with a lid, and steam-cook for 1 minute. → Remove the lid, add the sauce, and cook over medium heat for about 2 minutes to glaze the rolls, then transfer to a plate and sprinkle with white sesame seeds.
Cooking Steps
Brief Cooking Order
Perform 'ita-zuri' (salt rubbing) on the okra, rinse with water, and remove the tips of the stems and the tough parts of the calyx. Cut the shiso leaves and pork slices in half. → Season the pork with salt, pepper, and potato starch. Place the okra and shiso on top, roll tightly, and dust the surface with a little more potato starch. → Prepare the sauce by mixing soy sauce, mirin, sake, sugar, grated ginger, and grated garlic. → Heat oil in a pan, place rolls seam-side down, sear until browned, add water, cover with a lid, and steam-cook for 1 minute. → Remove the lid, add the sauce, and cook over medium heat for about 2 minutes to glaze the rolls, then transfer to a plate and sprinkle with white sesame seeds.
Introduction
Okra wrapped in fresh shiso leaves and thinly sliced pork belly, pan-seared until juicy, then glazed in a savory-sweet garlic-ginger soy sauce. The refreshing aroma of shiso and the texture of the okra provide a wonderful accent, making this dish perfect for a main course or a bento box.
Step 1
Sprinkle salt (to taste) over the okra and rub it against the cutting board with the palm of your hand. Quickly rinse with water and pat dry thoroughly with a paper towel.
Step 2
Trim the tips of the okra stems and use a knife to trim away the tough, fibrous parts around the calyx (the area above the black line).
Step 3
Remove the stems from the shiso leaves and cut them in half vertically.
Step 4
Cut the slices of pork belly in half to shorten them.
Step 5
Sprinkle the pork with salt and pepper, and lightly dust with potato starch. Place the okra and halved shiso leaves on the pork, then roll tightly without leaving air gaps. Once rolled, lightly dust the exterior with more potato starch.
Ingredients List
Important Notes
Rubbing okra with salt (ita-zuri) removes the fine hairs, improving the mouthfeel and making the color more vibrant. ✨
The tough area around the calyx can remain chewy, so trimming it carefully with a knife is key to a delicious result. 💡
When pan-searing the rolls, always place them seam-side down first so the meat doesn't unravel and the finish looks professional. 🍳
Coating the meat with potato starch locks in the juices and helps the sauce cling to the rolls better. 😋
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