Main ingredients 🥩
watercresspork belly slicessoy saucelemon juicevinegarred chili powdergarlicolive oil
Okjubu's Watercress Pork Roll
A delightful dish featuring fragrant watercress wrapped in thin pork belly slices, grilled and served with a tangy homemade lemon garlic sauce that cuts through the richness.
🙋 Recommended for
- ⭐ Those looking to move beyond the ordinary way of grilling pork belly and enjoy a clean, sophisticated meat dish.
- ⭐ People seeking an impressive visual and delicious flavor combination for guest meals or home parties.
Ingredients needed 🛒2 servings
- watercress 1 bunch
- pork belly slices 200g
- soy sauce 4 tablespoons
- lemon juice 4 tablespoons
- vinegar 2 tablespoons
- red chili powder a pinch
- minced garlic 1/2 tablespoon
- olive oil a pinch
- sugar 1 tablespoon
Recipe 🍳
- Clean the watercress by removing dirty leaves, rinse thoroughly, and cut into uniform lengths of about 5 to 6 cm.
- Place the sliced pork belly on a flat surface, lay the cut watercress evenly on top, and tightly roll it up.
- Heat a pan, then place the pork rolls with the seam side down to prevent unraveling.
- Once the seam is secured and the meat doesn’t loosen, turn and cook evenly on both sides until golden brown.
- In a small bowl, mix soy sauce, lemon juice, vinegar, red chili powder, minced garlic, olive oil, and sugar until well combined to make the dipping sauce.
- Transfer the fully cooked watercress pork rolls to a serving plate and enjoy them dipped in the refreshing lemon sauce.
- Cut watercress into appropriate lengths and tightly roll it in pork belly slices.
- Place the pork rolls in a heated pan with the seam side down, and grill until golden brown.
- Mix soy sauce, lemon juice, vinegar, red chili powder, minced garlic, olive oil, and sugar to create the special sauce.
- Serve the well-grilled pork rolls with the tangy sauce for dipping.
Cooking tips 💡
- To prevent the pork from unraveling while grilling, start by searing the overlapping ends first so they stick together and maintain a neat shape.
- Avoid overcooking the watercress, as it loses moisture and becomes tough—cook just until the outer layer of the pork is crispy.
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