Name: 3 Types of Pork Belly Rolls (Pickled Ginger, Garland Chrysanthemum, Blue Cheese)
Cuisine: 和食
Ingredients: [Pickled Ginger Pork Belly Rolls]; Sliced pork belly, to taste; Iwashita's Shin-Shoga (pickled new ginger), to taste (cut into bite-sized pieces); Salt and black pepper, to taste; [Garland Chrysanthemum Pork Belly Rolls]; Garland chrysanthemum (shungiku), to taste (used in small bunches); Sliced pork belly, to taste; Salt and pepper, to taste; [Blue Cheese Pork Belly Rolls]; Blue cheese, to taste (cut into bite-sized pieces); Sliced pork belly, to taste

About "3 Types of Pork Belly Rolls (Pickled Ginger, Garland Chrysanthemum, Blue Cheese)"

A perfect drinking snack recipe featuring three types of ingredients wrapped in sliced pork belly and pan-fried. Using Iwashita's Shin-Shoga (pickled new ginger), garland chrysanthemum (shungiku), and blue cheese, each ingredient's flavor is elevated when combined with the rich pork fat. Seasoning with salt and pepper right before they finish cooking keeps the meat incredibly juicy. Wrapping the garland chrysanthemum raw allows it to absorb the pork fat, mellowing its bitterness. The blue cheese melts slightly, its rich saltiness beautifully enveloped by the pork belly for a deeply savory finish.

Introduction to 阿諏訪泰義の「あすわ我が味」 →

Tips for Making "3 Types of Pork Belly Rolls (Pickled Ginger, Garland Chrysanthemum, Blue Cheese)"

Prep
- Cut the pickled ginger and blue cheese into bite-sized pieces before wrapping.
Prep
- Wrap a few sprigs of raw garland chrysanthemum together. Avoid overcooking; as the outer meat cooks, the greens absorb the pork fat, mellowing their bitterness.
Cooking
- Place the rolls seam-side down in the pan and cook slowly to prevent the meat from shrinking and unrolling.
Seasoning
- Season with salt and pepper right before they finish cooking. Salting too early draws out moisture, making the meat less juicy.
Seasoning
- Do not add salt and pepper to the blue cheese rolls, as the cheese itself is already quite salty.
Plating
- Cutting the garland chrysanthemum rolls in half after cooking showcases the vibrant green cross-section beautifully.

Ingredients for "3 Types of Pork Belly Rolls (Pickled Ginger, Garland Chrysanthemum, Blue Cheese)"

11 items

* Tap ingredient names to find on Amazon

[PickledGinger Pork Belly Rolls]
Slicedpork belly, to taste
Iwashita'sShin-Shoga (pickled new ginger), to taste (cut into bite-sized pieces)
Saltand black pepper, to taste
[GarlandChrysanthemum Pork Belly Rolls]
Garlandchrysanthemum (shungiku), to taste (used in small bunches)
Slicedpork belly, to taste
Saltand pepper, to taste
[BlueCheese Pork Belly Rolls]
Bluecheese, to taste (cut into bite-sized pieces)
Slicedpork belly, to taste

How to Make "3 Types of Pork Belly Rolls (Pickled Ginger, Garland Chrysanthemum, Blue Cheese)"

1
[Pickled Ginger Pork Belly Rolls]
2
Cut the pickled ginger into bite-sized pieces.
3
Spread out the sliced pork belly, place the pickled ginger on top, and roll it up tightly.
4
Heat oil in a pan, place the rolls seam-side down, and cook over medium heat until nicely browned on all sides.
5
Season with salt and black pepper right before they finish cooking, then serve.
6
[Garland Chrysanthemum Pork Belly Rolls]
7
Gather a few sprigs of garland chrysanthemum and wrap them tightly with sliced pork belly (the greens can be raw).
8
Heat oil in a pan, place the rolls seam-side down, and cook over medium heat until nicely browned on all sides.
9
Season with salt and pepper right before they finish cooking. If desired, cut in half to show the cross-section before serving.
10
[Blue Cheese Pork Belly Rolls]
11
Cut the blue cheese into bite-sized pieces.
12
Spread out the sliced pork belly, place the blue cheese on top, and wrap it carefully.
13
Heat oil in a pan, place the rolls seam-side down, and cook over medium heat until browned on all sides (they are done when the cheese starts to melt and ooze out).
14
Serve as is without seasoning with salt and pepper.

Detailed Commentary on "3 Types of Pork Belly Rolls (Pickled Ginger, Garland Chrysanthemum, Blue Cheese)"

* Content organized by topics from the video.

The Secret to Ice-Cold Beer & Channel Updates

The video starts with Asuwa's secret trick for enjoying an ice-cold beer just like at an izakaya. The key is to put the beer in the freezer 15 to 20 minutes before drinking—any longer than 30 minutes and it will freeze. Putting it in right before taking a shower is the perfect timing. While enjoying his beer, Asuwa talks about his goal of reaching 20,000 subscribers and shares a funny story about a viewer from his camping channel telling him, 'Forget camping, just do cooking!' He also happily shares that his previous quick-pickled kimchi video was so well-received that an izakaya owner wanted to add it to their menu, and viewers have sent in great feedback about pickling firefly squid, bamboo shoots, baby corn, and olives.

Viewer Mail & Special Pickled Ginger Sour

Asuwa reads a message from a viewer named Arly sent via Instagram DM, who suggested 'Iwashita's Shin-Shoga (pickled new ginger) wrapped in pork belly' as a recommended snack. To pair with this, Asuwa decides to make his favorite 'Shin-Shoga Sour.' Unlike typical ginger sours made with sushi ginger (gari), which can have a harsh acidity and spice, Shin-Shoga features a gentle sweetness and tender texture. He finely minces a generous amount of the ginger, adds ice, Kinmiya shochu, and sparkling water to a glass, and finishes it with the key ingredient: the pickling liquid from the ginger. He pours the sparkling water gently to keep it from fizzing over. The result is a beautiful pink drink with a delightful crunch from the minced ginger in every sip.

The Ultimate Classic: Pickled Ginger Rolls

Next, Asuwa begins cooking the main dish: Pickled Ginger Pork Belly Rolls. He spreads out the pork belly and wraps a whole piece of Iwashita's Shin-Shoga in it. The rich pork fat pairs perfectly with the refreshing acidity and saltiness of the ginger. He heats oil in a pan and places the rolls seam-side down to cook. Cooking them slowly prevents the meat from shrinking and unrolling. Once browned all over, he finishes them with a light sprinkle of salt and black pepper. He explains that seasoning at the very end is crucial; salting too early draws out moisture, making the meat less juicy. The finished rolls look incredibly appetizing, with the pink ginger subtly showing through the pork.

Tasting Ginger Rolls & Garland Chrysanthemum Prep

Asuwa takes a bite of the freshly cooked ginger roll. The juicy pork fat, crunchy ginger, and refreshing acidity burst in his mouth, leaving him momentarily speechless. He immediately washes it down with the Shin-Shoga Sour, thoroughly enjoying the perfect pairing. Next, he moves on to a unique variation he personally loves: Garland Chrysanthemum Pork Belly Rolls. He notes that while he disliked garland chrysanthemum as a child, its unique bitterness becomes incredibly appealing as an adult. He gathers a few raw sprigs and wraps them tightly in pork belly. By keeping the greens raw inside and cooking only the outer meat, the greens absorb the pork fat, which dramatically mellows the bitterness and makes them incredibly delicious.

Tasting Garland Chrysanthemum & Blue Cheese Prep

After pan-frying the garland chrysanthemum rolls slowly, Asuwa seasons them with salt and pepper. Cutting them in half reveals a vibrant green cross-section. Taking a bite, the crunch and pleasant bitterness of the greens harmonize perfectly with the sweet pork fat, prompting him to applaud the flavor. The bitterness enhances the sweetness of the pork, making it the ultimate companion for drinks. Finally, he tackles the ultimate combination for heavy drinkers: Blue Cheese Pork Belly Rolls. He is confident this will taste amazing, explaining that the rich pork fat will beautifully mellow out the intense aroma and sharp saltiness of the blue cheese.

Forbidden Blue Cheese Rolls & The Ultimate Drink

Asuwa carefully wraps the blue cheese in pork belly and pan-fries it. As the cheese melts, an incredibly enticing aroma of seared pork and blue cheese fills the air—a scent so good it could be a drink pairing on its own. The finished rolls have a tender, melt-in-your-mouth texture. One bite reveals the rich, salty blue cheese blending seamlessly with the pork fat, melting instantly. It leaves a rich, lingering aftertaste reminiscent of eating raw oysters, making it an incredible match for alcohol. Thrilled by the delicious results, Asuwa wraps up his highly satisfying drinking session and invites viewers to share their own favorite snack recipes.

About 阿諏訪泰義の「あすわ我が味」

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