Savory Pork Belly & Napa Cabbage Rolls: Perfect Picnic Lunchbox!
Savory Pork Belly & Napa Cabbage Rolls: Perfect Picnic Lunchbox!
Picnic & Summer Lunchbox Idea: Al-Baechu (Baby Napa Cabbage) Rolls with Pork Belly
A delightful and flavorful Napa cabbage roll recipe that’s perfect for picnic lunches or summer lunchboxes. These rolls offer a refreshing crunch from the cabbage combined with the savory richness of pork belly, creating a light yet satisfying dish. Ideal for both kids and adults, it’s a simple yet special meal.
Main Ingredients- 1/2 head Baby Napa Cabbage (choose fresh, tender leaves)
- 120g Thinly Sliced Pork Belly (easy to roll)
- 2 servings Cooked Rice (warm)
- 10 Shiso Leaves (for added aroma and flavor)
- 1 slice Processed Cheese (for cute decoration)
- A little Grated Wasabi (adjust to taste)
Pork Belly Seasoning- 2 pinches Salt
- 1 pinch Black Pepper
Rice Seasoning- 2 pinches Salt
- A little Sesame Oil (for nutty flavor)
- A little Crushed Sesame Seeds (for texture and nuttiness)
- 2 pinches Salt
- 1 pinch Black Pepper
Rice Seasoning- 2 pinches Salt
- A little Sesame Oil (for nutty flavor)
- A little Crushed Sesame Seeds (for texture and nuttiness)
Cooking Instructions
Step 1
First, gather all your ingredients and arrange them neatly in front of you. Preparing fresh ingredients is the first step to a delicious meal.
Step 2
Once the frozen thinly sliced pork belly begins to thaw slightly, sprinkle it with salt and pepper to lightly season. Let it sit for a moment for the flavors to meld. This helps remove any gamey odor and enhances the savory taste.
Step 3
Trim the tough base of the baby Napa cabbage, then carefully separate the leaves one by one. Bring a pot of water to a boil. Submerge the stems of the cabbage leaves first for about 30 seconds, then add the entire leaves and boil for another 2 minutes. Be careful not to overcook, as they can become mushy. Immediately transfer the blanched cabbage to cold water and rinse a few times to cool. Gently squeeze out as much excess water as possible. This process helps retain the cabbage’s crisp texture.
Step 4
In a bowl, combine the warm cooked rice with salt, crushed sesame seeds, and sesame oil. Mix well to create a flavorful seasoned rice. Take a portion of the seasoned rice and firmly shape it into a compact oval or ball, similar to making a rice ball. Make them a manageable size that will fit nicely inside the cabbage rolls.
Step 5
Heat a non-stick pan over medium heat without adding any oil. Place the seasoned thinly sliced pork belly in a single layer. Cook until golden brown and crispy on both sides, flipping as needed. This method allows excess fat to render out, resulting in a more tender and less greasy pork belly.
Step 6
Lay a blanched Napa cabbage leaf flat. Place a shiso leaf on top, followed by the cooked pork belly slices. If using, spread a thin layer of grated wasabi over the pork belly to cut through the richness and add a fresh kick. Finally, place a shaped rice ball at the stem end of the cabbage leaf.
Step 7
Starting from the stem end, carefully roll the cabbage leaf tightly around the filling. Ensure it’s rolled securely so the contents stay in place.
Step 8
Wipe your clean non-stick pan and heat it over low heat. Place the rolled cabbage rolls seam-side down (or one by one) into the pan. You’ll lightly toast the exterior.
Step 9
Using chopsticks, gently roll the cabbage rolls around the pan, allowing all sides to become lightly golden and slightly toasted. This adds a pleasant texture and aroma.
Step 10
Once lightly toasted, cut the cabbage rolls into bite-sized pieces, typically in half. This makes them easy to handle and perfect for a lunchbox.
Step 11
To add a decorative touch for your lunchbox, use a small star-shaped cookie cutter to cut shapes from the processed cheese slice. These little cheese stars are a fun addition!
Step 12
Arrange the cut cabbage rolls neatly in your lunchbox. Top each roll with a cute cheese star. Your delicious Pork Belly & Napa Cabbage Roll lunchbox is now complete! Enjoy your delightful meal.
