Name: Pork Belly-Wrapped Bell Peppers with Sweet Ginger Soy Sauce
Cuisine: 和食
Ingredients: 4 green bell peppers; 4 to 5 slices thinly sliced pork belly; 1 tsp potato starch; A drizzle of vegetable oil; 2 tbsp sake (for steaming); Coarsely ground black pepper, to taste; 1 tbsp soy sauce (for sauce); 1 1/2 tbsp mirin (for sauce); 1 tbsp sake (for sauce); 1 knob of ginger, grated (for sauce)

About "Pork Belly-Wrapped Bell Peppers with Sweet Ginger Soy Sauce"

This dish features green bell peppers torn by hand, wrapped in thinly sliced pork belly, and finished with a sweet ginger soy sauce. Since it requires no knives or cutting boards, cleanup is a breeze. Tearing the peppers by hand creates jagged edges that absorb the sauce beautifully. Steaming them with sake cooks them through to the core, bringing out their natural sweetness. It is a perfect side dish for rice and a crowd-pleaser for kids.

Video Timestamps

Tips for Making "Pork Belly-Wrapped Bell Peppers with Sweet Ginger Soy Sauce"

Prep
- Tear the bell peppers lengthwise by hand starting from the bottom (opposite the stem) instead of using a knife. The jagged edges help the sauce cling better.
Prep
- Tear the peppers into 1 to 2 cm wide strips, and pull out the seeds and stems by hand.
Prep
- If the pork belly slices are long, cut them in half with kitchen shears to minimize cleanup.
Prep
- Nest 2 to 3 pepper strips with their inner sides facing each other so the green outer skin faces out, then wrap them in a slice of pork. Let the ends stick out slightly for a nice, fragrant char.
Prep
- Lightly dust the pork rolls with 1 tsp of potato starch to lock in the juices and help the sauce coat them evenly.
Searing
- Place the rolls seam-side down in the pan to prevent them from unrolling and to keep their shape neat.
Heat control
- Sear over medium heat for about 2 minutes per side. Once browned, pour in 2 tbsp of sake, cover immediately, and steam over low heat for 3 to 4 minutes to cook the peppers through and bring out their sweetness.
Finishing
- After steaming, wipe away excess oil, moisture, and burnt bits with a paper towel before adding the sauce so it doesn't get diluted.
Seasoning
- Combine soy sauce, mirin, sake, and 1 grated knob of ginger for the sauce, then simmer over medium heat until thickened and glossy.

Ingredients for "Pork Belly-Wrapped Bell Peppers with Sweet Ginger Soy Sauce"

10 items

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4green bell peppers
4to 5 slices thinly sliced pork belly
1tsp potato starch
Adrizzle of vegetable oil
2tbsp sake (for steaming)
Coarselyground black pepper, to taste
1tbsp soy sauce (for sauce)
11/2 tbsp mirin (for sauce)
1tbsp sake (for sauce)
1knob of ginger, grated (for sauce)

How to Make "Pork Belly-Wrapped Bell Peppers with Sweet Ginger Soy Sauce"

1
Wash 4 green bell peppers and tear them lengthwise by hand starting from the bottom (opposite the stem). Pull out the seeds and stems by hand, and tear them into 1 to 2 cm wide strips.
2
If the pork belly slices are too long, cut them in half using kitchen shears.
3
Place 2 to 3 bell pepper strips on a slice of pork belly, nesting them with their inner sides facing each other so the green outer skin faces out. Wrap the pork belly around them, letting the ends of the peppers stick out slightly. Repeat for all.
4
Lightly dust the pork rolls with 1 tsp of potato starch all over.
5
In a small bowl, combine the sauce ingredients: 1 tbsp soy sauce, 1 1/2 tbsp mirin, 1 tbsp sake, and 1 grated knob of ginger.
6
Heat a drizzle of vegetable oil in a frying pan over medium heat, and place the pork rolls seam-side down.
7
Sear for about 2 minutes until browned, then flip and brown the other side.
8
Pour in 2 tbsp of sake, immediately cover with a lid, and steam over low heat for 3 to 4 minutes.
9
Remove the lid and wipe away any excess oil, moisture, and burnt bits from the pan with a paper towel.
10
Pour in the sauce mixture and simmer over medium heat, rolling the pork rolls occasionally, until the sauce thickens and glazes them.
11
Plate the dish, sprinkle with coarsely ground black pepper to taste, and serve.

Detailed Commentary on "Pork Belly-Wrapped Bell Peppers with Sweet Ginger Soy Sauce"

* Content organized by topics from the video.

No Knife Needed! Pork-Wrapped Bell Peppers

Culinary researcher Koh Kentetsu introduces a delicious side dish using green bell peppers, which are getting tastier and more affordable. While he has shared various bell pepper recipes before—such as meat-stuffed peppers that don't fall apart and whole-crushed pepper dishes—this time he takes on Pork-Wrapped Bell Peppers. Amazingly, this recipe requires absolutely no knives or cutting boards! It's a quick, juicy, and hassle-free dish that will be your best friend on busy days.

The Secret is Tearing by Hand! Prep Work

Prepare 4 well-washed green bell peppers. Instead of using a knife, tear them lengthwise by hand starting from the bottom (opposite the stem). Tearing them by hand creates jagged edges, which has the huge benefit of allowing the sauce to cling and absorb beautifully. Pull out the seeds and stems by hand; doing this manually actually minimizes waste. Tearing them into relatively large 1 to 2 cm wide strips helps preserve the juicy flavor and crisp texture unique to bell peppers.

Easy Prep with Shears! Wrapping the Peppers

Use 4 to 5 slices of thinly sliced pork belly. If the meat is too long, simply cut it in half with kitchen shears to avoid using a cutting board and reduce cleanup. Wrap 2 to 3 hand-torn pepper strips with each slice of pork. The key to a great texture is nesting the pepper strips with their inner sides facing each other so the vibrant green outer skin faces outward. Letting the ends of the peppers stick out slightly from the pork ensures they get beautifully charred and fragrant when cooked, boosting the flavor significantly.

Locking in Flavor & Searing Seam-Side Down

Lightly dust the arranged pork rolls with 1 tsp of potato starch. This helps lock in the juicy flavor of the pork and ensures the final sauce clings perfectly. Heat a drizzle of vegetable oil in a frying pan over medium heat and arrange the pork rolls. The most crucial tip here is to place them seam-side down. This prevents the meat from unrolling, keeping them neat and intact. Since pork belly releases its own fat, a very small amount of oil is plenty.

Steaming Technique for Juicy Results

Sear one side for about 2 minutes until beautifully browned, then flip. Once both sides are browned, pour in 2 tbsp of sake, immediately cover with a lid, and steam over low heat for 3 to 4 minutes. If you were to just coat them in sauce without this step, the peppers inside would remain raw. Steaming with sake ensures they cook through to the core, bringing out their natural sweetness to the fullest.

The Golden Ratio of Sweet Ginger Soy Sauce

While steaming, prepare the special sauce that defines this dish. In a bowl, combine 1 tbsp soy sauce, 1 1/2 tbsp mirin, and 1 tbsp sake, then add a generous amount of grated ginger (about 1 knob). Adding the sharp kick of ginger to this classic sweet and savory base elevates the refreshing aroma of the peppers and the rich, juicy flavor of the pork belly, creating an irresistible combination that pairs perfectly with rice.

Wiping Excess Oil & the Final Glaze

After steaming, remove the lid. Before adding the sauce, quickly wipe away any excess oil, moisture, or burnt bits from the pan with a paper towel. This simple step prevents the sauce from getting diluted, allowing it to coat the pork rolls beautifully. Pour in the sauce and simmer over medium heat, rolling them occasionally until the sauce thickens into a glaze. Plate the dish and top with coarsely ground black pepper if desired. With one bite, you'll taste how the hand-torn peppers have absorbed the sauce, filling your mouth with savory, sweet, and charred flavors. It's a fantastic, kid-approved dish where bell peppers truly shine.

Pork-Wrapped Bell Peppers! No Knife or Cutting Board Needed! Juicy & Delicious with Sweet Ginger Soy Sauce