Pork Belly Rolls with Mushrooms and Perilla recipe - ingredients, nutrition and when to eat it
This dish is made by wrapping mushrooms and perilla leaves in pork belly and grilling them.
This dish is made by wrapping mushrooms and perilla leaves in pork belly and grilling them. The mushrooms turn juicy, while the perilla’s fresh aroma comes through between the savory layers of meat. It’s a nice fit for dinner or for a casual drink.
Grilled & stir-fried · 20 minutes to cook
Nutrition (per 180.7g serving): 462.4 kcal · protein 18.4g · carbohydrate 4.6g · fat 40.3g · sodium 237.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add just a little mushroom at a time, sized to fit the width of the pork, to make rolling easier.
Tips: The pork belly releases plenty of fat, so there’s no need to add oil to the pan.
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Ingredients (1 serving)
- Pork belly — 120 g
- Enoki mushrooms — 0.5 pack
- Perilla leaves — 5 sheet
- Salt — 0.5 g
- Ground black pepper — 0.2 g