Pork-Wrapped Bell Peppers

Steps

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1. 1
   Push the bell pepper stem downward, cut the pepper in half lengthwise, then remove the stem, seeds, and white pith inside.
   ▶ ≈1:29
2. 2
   Cut the sliced cheese in half, then fold it into thirds and place it inside each bell pepper cavity.
   ▶ ≈1:58
3. 3
   Layer two pieces of pork belly, place the cheese-filled bell pepper on top, then roll tightly. Dust the entire surface evenly with cake flour, noting the seam position where you'll start cooking.
   ▶ ≈2:22
4. 4
   Mix soy sauce, mirin, sake, and sugar in a bowl, stirring until the sugar dissolves completely.
   ▶ ≈3:20
5. 5
   Add sesame oil to a frying pan and heat over medium heat for about 30 seconds, spreading it evenly.
   ▶ ≈3:43
6. 6
   Place the pork rolls seam-side down in the hot oil and pan-fry for about 1.5 minutes until golden, then flip and fry the other side for about 1 minute until also golden.
   ▶ ≈3:57
7. 7
   Pour in 1 tablespoon of water, reduce heat to low, cover, and steam-fry for 2 minutes until the meat is cooked through and the cheese is fully melted.
   ▶ ≈4:27
8. 8
   Remove the lid, pour the sauce over the rolls from above, and gently rotate and turn the rolls while shaking the pan to coat evenly with the glaze (being careful not to split open the cheese). Cook until the sauce reduces and thickens slightly.
   ▶ ≈4:47