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Negi Salt Mille-feuille Chashu

Cost $12, save $8

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Meat

    • 300g thinly sliced pork belly

  • Seasoning

    • 🧂 A pinch of salt and pepper
    • Potato starch as needed

  • Cooking Oil

    • 1 tbsp salad oil

  • Sauce Ingredients

    • 2 tbsp sake
    • đź’§ 300cc water
    • 🧅 1 stalk green onion (green part)
    • 1 piece ginger

  • Negi Salt Sauce

    • 🧅 3 stalks chopped green onion
    • 🧂 1/2 tsp salt
    • 🧂 A pinch of pepper
    • 🍋 2 tsp lemon juice
    • 2 tbsp sesame oil

STEPS

1

Layer 3 slices of pork belly slightly overlapping, season with salt and pepper, and coat with potato starch.

2

Roll the pork slices tightly from one end and repeat for all slices.

3

Heat salad oil in a pan, place the rolled pork with the seam side down, and cook over medium heat until browned evenly.

4

Wipe off excess oil, add sake, water, green onion, and ginger. Bring to a boil, then reduce to low heat, cover with a lid, and simmer for 7 minutes. Flip the rolls and simmer for another 8 minutes. Turn off the heat and let cool in the pan.

5

Mix chopped green onion, salt, pepper, lemon juice, and sesame oil in a bowl to make the negi salt sauce.

6

Slice the pork rolls into bite-sized pieces, plate them, and drizzle with negi salt sauce.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 25g
    Protein
  • 10g
    Carbs
  • 25g
    Fats

đź’ˇ Tips

Use fresh green onions for a vibrant flavor.Adjust salt and lemon juice in the sauce to your taste.This dish pairs well with steamed rice or noodles.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.