Originally posted September 25, 2016

Grill Pork Onigiri (rice ball)

Grill Pork Onigiri (rice ball) by csthay

easy carbohydrates menu, best for picnic and hiking lunch box.

Ingredients

  • 4 slices Thin pork loin
  • 2 tablespoon (A) Soy sauce, to marinate the pork slices
  • 2 tablespoon (A) Sugar, to marinate the pork slices
  • 3 tablespoon (A) Cooking alcohol / sake, to marinate the pork slices
  • 1/2 tablespoon (A) Grated ginger (with juice), to marinate the pork slices
  • 4 pieces Green shiso (perilla)
  • 200 grams Cooked Rice, Grip the rice into cylinder shape for every 50 grams
  • As need Roasted Sesame, for garnish

Directions

Marinate the sliced pork loin in a pan and marinate with the group (A) ingredients.
Roll the rice ball with the green shiso leave and wrapped with the sliced pork loin.
Heat a tablespoon of oil in the frying pan, then begin to fry the pork rice ball over medium-low heat, brown every side of the meat then remove all the meat rice ball from the frying pan.
Pour the marinade sauce and glaze it (Cook until the sauce is thick), then put the seared rice balls back to the pan and caramel them with the thickened sauce.
Arrange the glazed rice balls on a plate and sprinkle with sesame seeds.

for more cooking picture, please visit this link.
https://veggiemeatlicious.blogspot.my/2016/09/grill-pork-onigiri.html

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