Spicy Marinated Pork Belly Hand Rolls

Ingredients

• 60 ml (¼ cup)Korean chilli paste (gochujang)
• 37.5 ml (2½ tablespoons)honey
• 30 ml (2 tablespoons)reduced-salt soy sauce
• 15 ml (1 tablespoon)Korean chilli powder (gochugaru)
• 15 ml (1 tablespoon)sesame oil
• 2spring onions, thinly sliced
• 2 clovesgarlic, minced
• 227 g (½ pound)thinly sliced pork belly
• 240 ml (1 cup)hot cooked brown rice
• 5 ml (1 teaspoon)rice wine vinegar
• 2.5 ml (½ teaspoon)granulated sugar
• 240 ml (1 cup)micro coriander (or regular coriander leaves)
• 240 ml (1 cup)micro amaranth, optional
• 10 to 12soy wrappers

Instructions

1. 1

   Heat the grill

   Preheat a grill or grill pan to medium-high heat.

2. 2

   Marinate and grill

   Whisk the chilli paste, honey, soy sauce, chilli powder, sesame oil, spring onions and garlic in a small bowl. Put the pork belly in a large bowl, add the marinade and mix until evenly coated. Cover and refrigerate for 30 minutes. Lightly grease the grill or grill pan, then cook the pork belly for 4 to 5 minutes. Turn it over and grill for a further 2 to 3 minutes. Remove from the heat and set aside.

3. 3

   Season the rice

   Put the rice in a mixing bowl, sprinkle over the vinegar and sugar, and mix until well combined.

4. 4

   Fill the wrappers

   Set a soy wrapper widthwise and angle it at 45°. Place 2 tablespoons of rice on one side, then add a piece of pork belly. Top the pork with a small amount of micro coriander and micro amaranth.

5. 5

   Roll and serve

   Roll each wrapper into a tight cone and seal the edge with a few grains of rice. Repeat until all the ingredients have been used, then serve.

What are pork belly hand rolls?

Hand rolls are cone-shaped wraps filled with rice and other ingredients, made to be eaten by hand. This version brings together Korean-inspired chilli-marinated pork belly with seasoned brown rice and fresh herbs.

The spicy, savoury marinade and a little honey make a punchy coating for the pork, while the herbs give the rich filling a fresh contrast. Soy wrappers provide a simple alternative to the nori often used for sushi-style hand rolls.

Nutrition and macros by portion

The nutrition label shows one serving as written: 151 calories, 3g protein, 10g carbs, 11g fat.

The brown rice and honey contribute most of the carbohydrates, while pork belly and sesame oil provide much of the fat; the pork is also the main protein source. For a more balanced plate, serve a portion with extra fresh vegetables alongside.

The chilli marinade

Chilli paste: gochujang gives the marinade a deep, savoury heat, while gochugaru adds a more direct chilli note. Honey softens their sharpness, and soy sauce brings saltiness.

Aromatics: sliced spring onions and minced garlic round out the sauce. Whisk the marinade before adding the pork so the ingredients are distributed evenly.

Grilling the pork belly

Thin slices cook quickly, so keep the grill at medium-high heat and watch them closely. A lightly greased cooking surface helps the pork release more easily.

The recipe marinates the pork for 30 minutes, then grills it for 4 to 5 minutes on the first side and 2 to 3 minutes after turning. Arrange slices in a single layer where possible so they grill rather than steam.

Seasoning the brown rice

Vinegar and sugar give the hot cooked rice a gently tangy, balanced flavour. Mix them through while the rice is still warm so the seasoning spreads readily.

Use the stated 2 tablespoons of rice for each wrapper. A compact layer is easier to roll and leaves room for the pork and herbs.

Building a neat cone

Wrapper position: set each soy wrapper widthwise and angle it at 45° as directed. Add the rice and fillings to one side, keeping them together rather than spreading them across the wrapper.

Seal: roll firmly into a cone, then use a few grains of rice to help secure the edge. Handle the wrappers gently, as thin sheets can tear if pulled too tightly.

Fresh herbs and serving

Micro coriander and micro amaranth add a fresh, delicate finish to the pork. Regular coriander leaves are an option if micro coriander is unavailable, and the amaranth can be left out.

Serve the hand rolls as soon as they are assembled, while the pork is warm and the wrappers are still easy to handle. They work well as a shareable starter or alongside a simple vegetable dish.

Recipe notes & tips

• Slice or separate the pork pieces before grilling so they are easy to turn.
• Lightly grease the grill surface to help prevent the marinated pork from sticking.
• Keep the rice in a compact layer to make the wrappers easier to roll.
• Use only a small amount of herbs in each roll so the cone closes neatly.
• Have the fillings ready before you start assembling the hand rolls.

Variations

• Regular coriander: use ordinary coriander leaves if micro coriander is unavailable.
• Skip the amaranth: leave out the optional micro amaranth and keep the other fillings as written.
• Adjust the heat: use less gochugaru for a milder chilli flavour.
• Extra crunch: add a few thinly sliced vegetables to the filling.
• Smaller rolls: use the same fillings but divide them among more wrappers.

Common mistakes to avoid

• Crowding the grill: the pork may cook unevenly; grill it in batches if needed.
• Overcooking the pork: thin slices cook fast, so follow the stated grilling times and check them closely.
• Overfilling the wrappers: too much rice or pork can make the cones difficult to close; keep each filling modest.
• Spreading rice too widely: a broad layer can make rolling awkward; keep it to one side.
• Pulling the wrapper too tightly: it may tear; roll firmly but handle it gently.

How to store

These hand rolls are best served soon after assembly. Refrigerate any leftover cooked pork and rice in covered containers and use within 3 days; reheat the pork and rice until hot, then assemble fresh rolls.

Frequently asked questions