Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, kabocha squash & pork belly meat rolls. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Free UK delivery on eligible orders! Stock tools & supplies for your garden. About Also known as Japanese squash, Kabocha (sometimes green-skinned, sometimes orange) is a beautiful squash with a particularly firm, sweet and dense orange flesh. It's particularly good simmered, steamed and mashed, or roasted in wedges with the skin left on.

Kabocha Squash & Pork Belly Meat Rolls is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Kabocha Squash & Pork Belly Meat Rolls is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook kabocha squash & pork belly meat rolls using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Kabocha Squash & Pork Belly Meat Rolls:

1. Make ready 8 slice Pork belly (thinly sliced)
2. Take 1/4 Kabocha squash
3. Get 1 Vegetable oil
4. Make ready 1 Coarsely ground pepper flavored salt and pepper
5. Prepare 1 Rough ground black pepper
6. Prepare 1 Parsley ( for garnishing ) if you like
7. Take The sauce ingredients:
8. Get 3 tbsp Mentsuyu
9. Prepare 1 tbsp Sake
10. Prepare 1 tsp Sugar

In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other squashes. Many of the kabocha in the market are kuri kabocha, a type created. Kabocha squash is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura.

Instructions to make Kabocha Squash & Pork Belly Meat Rolls:

1. Slice the kabocha squash into about 5 mm.
   1. Line the kabocha squash in a heatproof plate and try not to overlap one another. Then cover with plastic wrap and microwave for about 5 minutes. Keep the shape of the kabocha squash and soften.
2. When the kabocha squash cools, gently wrap the pork belly around each little at a time to comply with the form of the squash.
3. Sprinkle coarsely ground pepper and salt over the entire pork warps.
4. Heat a frying pan and pour just a little vegetable oil. Line the pork and squash on the frying pan with the wrapped edge down. Cover with a lid and heat for 2 minutes in middle-low heat.
5. Turn it over when it has slightly browned. Cover with a lid and heat for another minute to cook through the meat.
6. If you want to cut down the fat, wipe excess oil in the frying pan with a paper towel. Of course, the excess oil would be just fine to leave it as it is too.
7. Take off the lid and add the sauce ingredients. Cook in medium-high heat. Be careful not to break the shape of the kabocha squash and turn to coat the sauce well.
8. When it gets delicious-looking brown and the meat is crispy, then the grilling is done. Dish it up in a plate and sprinkle roughly ground black pepper and parsley then it is done.

Kabocha squash is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura. It can easily be mistaken for sweet potato due to its color, velvety texture, and buttery flavor. Organic Red kabocha squash Particularly good for roasting, this organic red kabocha squash stores well if kept warm and dry so can sit decoratively on a kitchen shelf through the winter. About Don't throw the insides away!

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