Today I’m sharing my recipe at one of my favorite blogs, Roti n Rice. Biren, the author of this website, makes the most amazing Asian dishes from appetizers, soups, drinks, noodles, main course, to desserts, and she even has a collection of delicious Japanese recipes!
Biren grew up in Malaysia and she now lives in Minnesota with her husband and 2 teenage boys. I always envy Biren’s family because – you know why – she is an amazing mom and cook! If you haven’t met Biren yet, please go visit her by clicking her banner below. I’m sure after visiting her site you will wish she’s your neighbor.
You can follow her website Roti n Rice through her facebook fan page and twitter. I’ve been following Biren’s blog for several months now and she’s been virtually feeding me great food. I hope you will be closely following her with me!
So, as you probably guessed, when she asked me to be her guest blogger, I really didn’t know what to share on her website. Well, after thinking for a while, I decided to share a Southeast Asian dish with a Japanese twist. This is one of my husband and my favorite dish, and I hope everyone enjoys this meal with family and friends.
Have a wonderful weekend everyone, and see you here on Monday!
- 1/2 lb sliced pork belly, cut into 1.5-2 inch pieces
- 1 tsp. Konbucha (or salt)
- 10 rice papers
- 1/2 red leaf lettuce, washed and drained well
- 10 shiso leaves, washed and dried with paper towel
- 2 inch daikon, cut into thin strips
- 1 celery stalk, cut into thin strips
- 1/2 English cucumber, cut into thin strips (today I used Daikon instead)
- 1/2 carrot, cut into thin strips
- 2 boiled eggs, cut into 8 pieces
- Shiraga Negi (optional)
- Cilantro (optional)
- 6 Tbsp. Ponzu
- 2 Tbsp. sesame oil
- 1 ½ inch Daikon, grated and squeeze the liquid out (should be about 2 Tbsp.)
- 1 Tbsp. white sesame seeds
- 1/2 Tbsp. grated ginger
- 1/2 tsp. Konbucha (preferred, but if not available, substitute with salt)
- 1 green onion, chopped
- Cut the sliced pork belly into 1.5-2 inch pieces and vegetables into thin strips.
- Grate Daikon and ginger. Combine Dipping Sauce ingredients in a small bowl and mix well.
- In a large non-stick frying pan, heat oil on high heat. When oil is hot, add the meat and sprinkle Konbucha. Cook the meat until it becomes crispy. Use paper towel to absorb excess oil and transfer to a plate.
- Serve all the toppings on plates/bowls.
- In a large bowl, pour very hot water. Holding the rice paper by the edge, rotate it in hot water 3 times (like a spinning wheel) and put it on a plate. The rice paper will be soft from the hot water.
- Put the toppings in this order: one piece of red leaf lettuce, one shiso, a few pieces of pork belly, veggies, the egg, and then lastly pour a bit of the sauce on top.
- Start wrapping all the toppings with the bottom center.
- Fold the sides and continue rolling the rice paper. The edge will stick together naturally. I’m not very good with wrapping “beautifully” so I need to work on that artistic skills.
- You can also eat without rice paper. Simply use a piece of lettuce as the wrap. Either way, it’s amazingly delicious!