Glazed Pork Belly Maki Roll

Ingredients

2 Carrots large, julienned

2 cups Vinegar for pickling carrots

1 cup Water for pickling carrots

1 tbsp Salt for pickling carrots

2 tsp Sugar for pickling carrots

a splash Shiradashi for umami

2 pounds Skinless pork belly cut into 2-inch pieces

1/2 cup Hoisin sauce for glazing pork

as needed Vegetable oil for frying pork

1 bunch Green onion cut into segments

1 sheets Nori sheets per roll

Equipment

Julienne peeler

Medium saucepan

Medium skillet

Oven

Cooking spray

Broiler or kitchen torch

Directions

Peel and julienne two large carrots. Place them in a jar.

In a medium saucepan, bring 2 cups vinegar, 1 cup water, 1 tablespoon salt, and 2 teaspoons sugar to a boil. Pour over carrots in the jar, ensuring they are submerged. Let sit until room temperature.

Cut 2 pounds skinless pork belly into 2-inch pieces. Heat a medium skillet with oil over medium-high heat. Season pork generously with salt and optional spices. Lay pieces in skillet and sear for 2-3 minutes on each side until golden brown. Transfer to 375°F oven for 15-20 minutes or until cooked through.

Brush cooked pork with 1/2 cup hoisin sauce and caramelize under a broiler or with a kitchen torch until glossy.

Cut green onions into segments. Heat oil in a skillet over medium-high heat until shimmering. Sear green onions for 3-4 minutes until charred. Season with salt.

On a sushi mat, spread a layer of sushi rice on a nori sheet, leaving an inch at the top. Place a piece of pork belly at the bottom, with green onions and pickled carrots. Add thinly sliced Thai chili and herb salad. Roll halfway, crimp, then finish rolling. Slice into pieces and serve.