Okjubu's Pumpkin Wrapped Pork Belly with Cream Sauce

Name: Okjubu's Pumpkin Wrapped Pork Belly with Cream Sauce
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 mini pumpkin; 15–20 strips of pork belly; 1/2 cup potato starch; 1/2 cup tempura flour; a pinch of salt; generous amount of pepper; plenty of cooking oil; 1 cup store-bought cream sauce

A dish where mini pumpkins slightly steamed in the microwave are wrapped in thin pork belly slices, coated in potato starch and tempura flour, then fried until crispy, served with a creamy sauce.

25 min Difficulty Normal drinking snack

Main ingredients

mini pumpkin pork belly slices potato starch tempura flour cream sauce

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mini pumpkin pork belly slices potato starch tempura flour cream sauce

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Recipe

Microwave the mini pumpkin for 1 minute to soften it slightly, then cut it in half and carefully scoop out the seeds using a spoon or melon baller.
Slice the seedless pumpkin into even, crescent-shaped pieces of consistent thickness.
Lay out the pork belly slices and evenly sprinkle with salt and pepper for seasoning.
Place the sliced pumpkin on the seasoned pork belly and tightly roll it up, ensuring the meat doesn’t unravel.
Lightly coat the outside of the rolled pork with potato starch, then dampen your hands slightly and gently tap the surface to help the coating adhere, followed by a light dusting of tempura flour.
Heat cooking oil in a pan over medium heat, then fry the pumpkin-wrapped pork belly until golden and crispy.
Drain excess oil from the fritters and place them on a plate, then generously pour warm cream sauce over the top to finish.

Microwave the pumpkin to soften, remove the seeds, and slice it.
Season pork belly with salt and pepper, then wrap it around the pumpkin slices.
Coat the rolls in potato starch and tempura flour, then deep-fry until crispy.
Serve on a plate and generously drizzle with cream sauce.

Cooking tips

Fresh pumpkins are very hard and can be dangerous to cut—always microwave them for about 1 minute first to soften slightly before slicing for safety.
After applying potato starch, lightly wet your hands and gently tap the surface to help the tempura flour stick better, which prevents separation during frying and results in a much crispier texture.

Recommended for

Those looking for an elegant and trendy appetizer to enjoy with beer or wine.
Anyone wanting to savor both the sweetness of pumpkin and the richness of pork belly at the same time.

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Okjubu's Pumpkin Wrapped Pork Belly with Cream Sauce

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