Okjubu Eggplant and Pork Belly Rolls

Name: Okjubu Eggplant and Pork Belly Rolls
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 eggplant; 10 to 12 thin pork belly slices; a pinch of salt; a pinch of pepper; 3 tablespoons cornstarch; adequate amount of sweet chili sauce

A delicious dish of thin pork belly and eggplant rolled together and grilled to crispy outside and juicy inside

20 min Difficulty Easy Meat & mains

Main ingredients

eggplant thin pork belly slices cornstarch sweet chili sauce

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eggplant thin pork belly slices cornstarch sweet chili sauce

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Recipe

Using a peeler, slice the eggplant into long, thin strips.
Place one slice of thin pork belly on each eggplant strip.
Lightly sprinkle with salt and pepper, then roll up tightly.
Evenly coat the surface of the rolled eggplant and pork belly with cornstarch.
Place in a pan with plenty of oil and grill while rotating for about 4 minutes until crispy.
Once golden brown, transfer to a plate and serve with sweet chili sauce.

Slice the eggplant thinly and place pork belly on top.
Season with salt and pepper, roll up, then coat with cornstarch.
Grill while rotating for 4 minutes, then serve with sweet chili sauce.

Cooking tips

Make sure to evenly coat with cornstarch so the rolls don’t unravel during grilling and maintain a crisp texture.
Place the seam side of the meat down on the pan first to help the roll hold its shape firmly.

Recommended for

Those who want to enjoy eggplant in a unique and delicious way.
People looking for a guest-worthy dish or special beer pairing.

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