Crispy Grilled Shrimp Paste Cheese Rolls

Elevate your grilling menu with these savory shrimp paste cheese rolls, featuring a crispy pork belly exterior, gooey melted cheese, and aromatic spices.

Ingredients

• 500 g pork belly
• 150 g cheese slices
• 200 g shrimp paste
• 1 tbsp cumin powder
• 1 tsp chili powder
• 1 tbsp sesame seeds
• to taste bamboo skewers

Instructions

1. 1Slice the Pork Belly

   

   Select high-quality pork belly, remove the skin, and slice it before placing it in the freezer to firm up. Once firm, use a meat slicer to cut the pork belly into thin, uniform piecescite: 1.

   Tip: Freezing the pork belly slightly beforehand makes it much easier to cut into even, thin slices using the meat slicer.
2. 2Layer with Cheese

   

   Lay out the thin pork belly slices flat on a clean wooden cutting board, making sure they slightly overlap. Place a square piece of cheese neatly on top of the arranged pork slicescite: 1.

   Tip: Ensure the pork slices slightly overlap so they securely hold the cheese and filling when rolled.
3. 3Add Shrimp Paste

   

   Take a piping bag filled with shrimp paste and squeeze an even portion directly onto the cheese-topped pork slices for balanced flavorcite: 1.

   Tip: Use a piping bag to distribute the shrimp paste evenly across the surface for balanced flavor in every bite.
4. 4Roll and Secure

   

   Carefully roll up the pork belly slices enclosing the cheese and shrimp paste inside. Secure each completed roll tightly by inserting two parallel bamboo skewers through itcite: 1.

   Tip: Insert the two bamboo skewers firmly and parallel to each other to keep the roll tightly closed during grilling.
5. 5Start Slow Grilling

   

   Place the skewered meat rolls onto the charcoal grill to begin the slow roasting process using low heat without brushing on any oilcite: 1.

   Tip: Do not brush oil onto the rolls; the pork belly will naturally release its own fat as it cooks over the charcoalcite: 1.
6. 6Season and Finish

   

   Once the pork is charred and most of the fat has rendered out over the charcoal heat, sprinkle cumin powder, chili powder, and sesame seeds over the grilling meat rolls for extra fragrancecite: 1.

   Tip: Add the spices toward the end of the grilling process to prevent them from burning while maximizing their fragrance.
7. 7Season with Chili Powder

   

   As the pork belly grills and most of the fat renders out over the charcoal heat, sprinkle chili powder evenly over the meat rolls to enhance the spice profilecite: 1.

   Tip: Adjust the amount of chili powder based on your preferred spice level.
8. 8Add Sesame Seeds and Finish

   

   Sprinkle sesame seeds over the nearly finished meat rolls right at the end to add extra fragrance before removing them from the hot grillcite: 1.

   Tip: Add the sesame seeds at the very end to prevent them from burning on the hot grill.

Burn It Off

Frequently Asked Questions