CTV Recipes
Search Recipes
Grilled pork belly bundles with fish and sticky rice
Tender grilled pork belly served with white fish and sticky rice wrapped and cooked in a banana leaf.
YIELDS
4
Ingredients
- 3 cups sushi rice, cooked
- 1/2 cup mirin
- 2 tablespoons rice vinegar
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1/4 teaspoon Dashi powder
- 8 oz pork belly
- 16 oz dense white fish, cut in 4 x 4 oz pieces
- 1 pack banana leaf
- 2 sheets Nori, cut into small strips
- 1 cup scallion, sliced
- 1/2 pine nuts, toasted
Directions
- Cook sushi rice according to package instructions.
- Remove the cooked rice and spread out onto a baking sheet.
- Combine Mirin, rice wine vinegar, salt, soy sauce, and dashi powder into a small bowl add mix well. Drizzle all over the sushi rice and using a spatula or spoon mix and spread the seasoning over the rice. Allow to cool for 10 minutes
- Preheat the grill with high heat on one side, no heat on the other.
- Score the pork belly and season heavily with salt and cut into three thick strips.
- Place the pork on the high heat side of the grill and char the outside for three minutes a side to get good colour. Slide it over to the cool side of the grill, close the lid and allow it to cook for 90 to 120 minutes on indirect heat keeping the temperature at around 400 F.
- When fully cooked remove the pork from the grill and cut into two oz pieces.
- Lay out your banana leaf being sure to keep it damp. Add a cup of cooked sushi rice - spread it out flat and a piece of pork belly. Then add a piece of uncooked piece of cod on top of the pork, following the fish, add nori, toasted pine nuts and sliced scallions. Then using the banana leaves, fold the food into a package that is completely enveloped. Using butcher twine to tie closed. Repeat until you have four packages. Place the packages onto the grill over medium heat and steam for five minutes.
- Serve immediately. Enjoy!
