Pork Shiso

Method7 steps · about 25 min

1. 1

   Step 1: Cut each of the 10 thin pork-belly slices in half crosswise to make 20 half-slices. Keep them cold until assembly.

   Uses 10 thin pork-belly slices, to halve crosswise

2. 2

   Step 2: Lay the 20 pork half-slices on a clean plate or board, short sides toward you. Put one of the 20 shiso leaves on each half-slice.

   Uses All 20 half-slices cut from the 10 original slices · 20 shiso leaves

3. 3

   Step 3: Roll each layered half-slice tightly around its shiso leaf and place it seam-side down on a plate. Finish all 20 rolls; keep the rolls cold until the pan is ready.

   Uses Twenty pork half-slices with their shiso leaves

4. 4

   Step 4: Mix the 1 tbsp soy sauce, 1 tbsp mirin and 2 tbsp sake in a small bowl to make one sauce batch.

   Uses 1 tbsp soy sauce · 1 tbsp mirin · 2 tbsp sake

5. 5

   Step 5: Heat a large pan over high heat. Fry the pork-shiso rolls seam-side down first in their own rendered fat, then turn them to brown all sides, about 5 minutes. Leave space between the rolls; if needed, brown in batches and return all browned rolls to the pan for the sauce.

   Brown pork-shiso rolls · 5 minUses Assembled pork-shiso rolls

6. 6

   Step 6: Reduce the heat to low and pour the entire prepared soy-mirin-sake sauce over the browned rolls. Let it bubble gently and reduce until it lightly coats them. Check the center of a roll and continue until the rolled pork reaches 165°F before serving.

   Uses Browned pork-shiso rolls · Soy-mirin-sake sauce

7. 7

   Step 7: Turn off the heat and transfer the cooked rolls to a plate. Spoon the remaining reduced sauce from the pan over them. Add the optional chopped green onions and sesame seeds if desired. Eat hot, plain or with the optional cooked rice. Refrigerate leftovers promptly for 1–2 days and reheat thoroughly to 165°F.

   Uses Fully cooked pork-shiso rolls and reduced sauce · Chopped green onions, optional garnish · Sesame seeds, optional garnish · Hot cooked rice, optional, to serve