Table of Contents
Pork Belly Makimono
Ingredients
Rice and wrapping
2 cups sushi rice
2 cups water
¼ cup prepared sushi zu (seasoned sushi vinegar), plus more to taste
Nori sheets, left whole
Pickled carrots
2 carrots, peeled and finely julienned
1 cup water
2 cups vinegar
1 tablespoon kosher salt
2 teaspoons granulated sugar
Pork and filling
2 lb pork belly
Kosher salt, to taste
½ cup hoisin sauce
Cooking oil spray, for the pork pan
Vegetable oil, for searing green onions
1 bunch green onions, roots trimmed
2 Thai chilies, optional
¼ cup fresh mint
¼ cup fresh cilantro
¼ cup fresh Thai basil
Tools
Rice cooker
Strainer
Heatproof jar for carrots
Saucepan
Frying pan
Oven and roasting vessel
Broiler or kitchen torch
Food thermometer (for the added safety check)
Preparation
Review before cooking: Confirm carrot brine: the ingredient list includes 1 cup water but the method omits it. This draft includes that listed water. Pork cooking time is only a guide; use the added USDA temperature/rest check.
Rinse the rice. Julienne the carrots and place them in the heatproof jar. Toss the mint, cilantro and Thai basil together.
Cut the pork belly into 2-inch-thick pieces and score the fat in a crosshatch pattern. Preheat the oven to 375°F.
Cooking
Cook the rice with 2 cups water in the rice cooker. Fold in ¼ cup prepared sushi zu, adding more to taste, and keep warm while preparing the fillings.
Bring the vinegar, listed 1 cup water, salt and sugar to a boil over medium-high heat. Pour over the carrots and let cool to room temperature. This is a quick pickle for serving, not a shelf-stable preserve.
Heat a pan over medium heat and lightly coat with cooking oil spray. When very hot, salt the pork and sear 2–3 minutes per side until golden. Tilt the pan and hold the pork edges in the pooled fat to brown them.
Transfer the pork to the 375°F oven; the source gives 15–20 minutes. Added USDA safety check: cook to at least 145°F in the thickest part and rest at least 3 minutes before slicing; extend cooking if needed.
Brush the pork with hoisin sauce and glaze under a broiler or with a kitchen torch. Slice for filling after the safety rest.
Heat a little vegetable oil over medium-high heat. Sear the green onions 3–4 minutes per side, season with salt and set aside.
Cover a whole nori sheet evenly with rice, leaving 1 inch bare at the top. Add two slices of pork, seared green onion, pickled carrot, optional Thai chili and herb salad. Roll from the bottom halfway, press to tighten, then finish rolling. Slice into individual pieces and serve.