Recipe
[Pork Belly-Wrapped Snap Peas Recipe] In-Season Tips for Removing Strings! Sweet & Savory Teriyaki with Stir-Fried Bean Sprouts
![[Pork Belly-Wrapped Snap Peas Recipe] In-Season Tips for Removing Strings! Sweet & Savory Teriyaki with Stir-Fried Bean Sprouts](https://img.youtube.com/vi/Eyqtd_pwNkE/hqdefault.jpg)
Ingredients
- 8–12snap peas
- 8–12slices thinly sliced pork belly (shabu-shabu style, approx. 150g)
- 200gbean sprouts
- 1tsp vegetable oil
- Apinch of salt (for seasoning the pork rolls)
- Apinch of pepper (for the bean sprouts)
- 1tbsp soy sauce
- 1tsp sugar
- 1tsp mirin
About "Teriyaki Pork Belly-Wrapped Snap Peas with Stir-Fried Bean Sprouts"
This dish features seasonal snap peas wrapped in thinly sliced pork belly, steam-fried, and finished with a sweet and savory teriyaki glaze. Wrapping the pork diagonally while gently stretching it prevents it from unraveling during cooking. The bed of stir-fried bean sprouts absorbs the rich pork fat and teriyaki sauce, adding volume and flavor. Enjoy the contrast of the crispy pork on the outside and the crunchy snap peas on the inside—perfect as an appetizer or a main dish.
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Video Timestamps
Tips for Making "Teriyaki Pork Belly-Wrapped Snap Peas with Stir-Fried Bean Sprouts"
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Prep
- Snap off the small tip of the snap pea and pull the inner string all the way up. Next, snap the stem end and pull the outer string down. If it breaks, peel from the opposite end. Be sure to remove them carefully as tough strings ruin the texture.
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Prep
- If the thinly sliced pork belly is long, cut the slices in half, using one piece per snap pea.
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Wrapping
- Place the pork vertically on a cutting board and place the snap pea slightly diagonally on top. This diagonal placement ensures the meat wraps evenly around the snap pea as you roll it.
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Wrapping
- Gently stretch the pork as you wrap it to ensure a tight fit. Since meat shrinks when heated, wrapping it pre-stretched prevents it from unraveling during cooking.
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Wrapping
- Note where the seam of the meat is after wrapping. Placing the rolls seam-side down first when cooking locks them in place and prevents them from falling apart.
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Heat control
- Lightly coat a cold pan with 1 tsp of vegetable oil, season the rolls with a pinch of salt, and place them seam-side down before turning on medium heat. Once sizzling, cook undisturbed for about 2 minutes until browned.
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Heat control
- After flipping, cover with a lid and steam-fry over medium-low heat for about 2.5 minutes to cook through. Steam-frying keeps the snap peas tender yet wonderfully crunchy.
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Stir-fry
- After removing the pork rolls, discard excess pork fat from the pan, leaving about 1/2 tbsp. Add bean sprouts, season with a pinch of salt and pepper, and stir-fry quickly over high heat before plating.
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Seasoning
- Return the pork rolls to the pan, add 1 tbsp soy sauce, 1 tsp sugar, and 1 tsp mirin, and simmer over medium heat to glaze. Since snap peas are naturally sweet, keeping the sauce less sweet is recommended.
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Plating
- Lay the stir-fried bean sprouts on the plate, arrange the pork rolls on top, and pour the remaining sweet and savory sauce from the pan over everything.
Ingredients for "Teriyaki Pork Belly-Wrapped Snap Peas with Stir-Fried Bean Sprouts"
9 items* Tap ingredient names to find on Amazon
How to Make "Teriyaki Pork Belly-Wrapped Snap Peas with Stir-Fried Bean Sprouts"
- 1
Snap off the small tip at the end of the snap pea and pull it upward to remove the inner string. Next, snap off the stem end and pull downward to remove the outer string. If the string breaks halfway, peel it from the opposite end. If any tough parts remain, use your fingernail to pinch and twist them off.
- 2
If the pork belly slices are too long, cut them in half (this will make them the perfect size for wrapping 12 snap peas).
- 3
Place a slice of pork vertically on a cutting board, and place a snap pea slightly diagonally on top of the pork. Gently stretch the pork slice as you roll it tightly around the snap pea. Repeat for all snap peas. Once wrapped, note where the seam of the meat is.
- 4
Lightly coat a cold frying pan with 1 tsp of vegetable oil. Season the surface of the pork rolls with a pinch of salt, and place them seam-side down in the pan.
- 5
Heat over medium heat. Once you hear a steady sizzling sound, cook undisturbed for about 2 minutes until nicely browned.
- 6
Once browned, flip the rolls over, cover with a lid, and steam-fry over medium-low heat for about 2.5 minutes to cook them through.
- 7
Remove the lid, confirm the pork is fully cooked, and temporarily transfer the pork rolls to a tray.
- 8
If there is too much rendered fat left in the pan, discard the excess, leaving about 1/2 tbsp. Add 200g of bean sprouts, season with a pinch of salt and pepper, and stir-fry quickly over high heat. Once slightly wilted, transfer them to a serving plate.
- 9
Return the pork rolls to the pan, add 1 tbsp soy sauce, 1 tsp sugar, and 1 tsp mirin, and simmer over medium heat to coat. Once the sauce thickens and glazes the rolls, turn off the heat.
- 10
Place the pork rolls on top of the bed of bean sprouts, pour the remaining sweet and savory sauce from the pan over them, and serve.
Detailed Commentary on "Teriyaki Pork Belly-Wrapped Snap Peas with Stir-Fried Bean Sprouts"
* Content organized by topics from the video.
Tips for Prepping Snap Peas (Removing Strings)
Culinary researcher Ryuta Kijima shares how to make pork belly-wrapped snap peas using fresh, in-season snap peas. We start with the essential prep: removing the strings. Snap peas have a gentle curve. Kijima's method is to first snap off the small tip opposite the stem and pull the inner string all the way up. Once you reach the top, snap the tough stem end and pull the outer string down. If the string breaks midway, you can easily peel it by starting from the opposite end. If you feel any remaining tough parts, use your fingernail to pinch and twist them off. Since tough strings ruin the texture, taking the time to remove them properly is key to a delicious result.
How to Wrap the Pork so It Doesn't Unravel
Next, we prepare the meat and share Kijima's special tip for wrapping. We are using thinly sliced pork belly (shabu-shabu style, approx. 150g). If the slices are long, cutting them in half makes them the perfect size for 12 snap peas. Kijima's most important tip here is to "stretch the meat as you wrap it." Gently pulling and stretching the pork as you roll it around the snap pea ensures a tight, secure fit. Since pork shrinks when heated, wrapping it in a pre-stretched state prevents the meat from unraveling and falling apart during cooking. This simple step dramatically improves both the appearance and ease of eating.
Step-by-Step Guide to Wrapping Snap Peas
Now, let's wrap the snap peas. First, place a half-cut slice of pork belly vertically on the cutting board. Place a snap pea near the edge closest to you, but slightly diagonally relative to the meat. Placing it diagonally rather than straight across allows the meat to cover the snap pea evenly as you roll it. After the first roll, give it a gentle tug toward you to secure the meat, then continue rolling. Adjust the angle slightly as you go to wrap the entire snap pea. Once finished, make sure to note where the seam of the meat is. Even with thinner slices of meat, you can wrap them beautifully by placing them vertically, stretching slightly, and rolling diagonally. Remembering the position of this seam is crucial for the next cooking step.
Searing and Steam-Frying in the Pan
Once wrapped, it's time to cook. Before turning on the heat, lightly coat a cold frying pan with 1 tsp of vegetable oil. Season the surface of the pork rolls with a pinch of salt, and place them in the pan with the seam-side down. Searing the seam first locks the meat in place, preventing it from unraveling when flipped. Kijima notes that while wrapping takes a bit of effort, wrapping vegetables in meat essentially steams them from the inside, making them far more delicious than simply stir-frying. Once arranged, turn the heat to medium. After you hear a steady sizzling sound, let them cook undisturbed for about 2 minutes until beautifully browned. Flip them over, cover with a lid, and steam-fry over medium-low heat for about 2.5 minutes to cook them through.
Stir-Fried Bean Sprouts & Teriyaki Finish
After steam-frying, remove the lid. Once the pork is crispy and delicious, temporarily transfer the rolls to a tray. While we would normally plate them directly, we are going to lay down a bed of stir-fried bean sprouts to add volume. If there is too much rendered pork fat left in the pan, discard the excess, leaving about 1/2 tbsp. Add a bag of bean sprouts to the empty pan, season with a pinch of salt and pepper, and stir-fry quickly over high heat. Once the sprouts are slightly wilted, arrange them on the plate like a bed. Next, return the pork rolls to the pan, add 1 tsp sugar, 1 tsp mirin, and 1 tbsp soy sauce, and simmer over medium heat. Once the sauce thickens and glazes the rolls, place them on top of the bean sprouts, pour the remaining sweet and savory sauce over them, and your hearty dish is complete.
The Perfect Texture! Kijima's Taste Test
With a beer in hand, Kijima tastes his freshly made pork-wrapped snap peas. From the very first bite, he is thrilled by the incredible texture. The secret to this unique texture—which is completely different from a standard snap pea stir-fry—lies in the steaming effect created by wrapping them in meat. The outer pork is crispy and savory, while the snap peas inside remain tender yet wonderfully crunchy. Since snap peas are naturally very sweet, Kijima recommends keeping the teriyaki sauce on the less-sweet side. The bean sprouts underneath absorb the flavorful pork fat and sweet-savory sauce, making them a delicious side dish on their own. While pork loin works well too, the tenderness and juiciness achieved by wrapping thin shabu-shabu style pork belly is truly exceptional.
About きじまごはん 【料理家きじまりゅうた公式チャンネル】
きじまごはん 【料理家きじまりゅうた公式チャンネル】
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