Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, kabocha squash & pork belly meat rolls. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin. It has a thick green skin and orange flesh. The flavor is similar to other winter squash, like butternut squash, but sweeter.

Kabocha Squash & Pork Belly Meat Rolls is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Kabocha Squash & Pork Belly Meat Rolls is something that I’ve loved my whole life. They’re nice and they look fantastic.

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

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

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

A healthy and delicious Japenese variety of winter sqaush. Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar Just like a regular pumpkin, kabocha squash is extremely versatile - it can be. Kabocha squash, known as Japanese pumpkin is rich in vitamin A & C. Its benefits include skin care, improved vision, strong heart, & weight loss.

Instructions to make Kabocha Squash & Pork Belly Meat Rolls:

1. Slice the kabocha squash into about 5 mm.
2. 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.
3. When the kabocha squash cools, gently wrap the pork belly around each little at a time to comply with the form of the squash.
4. Sprinkle coarsely ground pepper and salt over the entire pork warps.
5. 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.
6. Turn it over when it has slightly browned. Cover with a lid and heat for another minute to cook through the meat.
7. 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.
8. 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.
9. 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.

Also know how to cook it. 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. Have you come across "Kabocha" squash in the market?

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