Rice and bacon with black garlic aioli

90 min
Type of dish: Finger foods
Temperature: Hot
Meses de temporada*: January, May, June, July, August, September, October, November, December
Traces of gluten
Traces of gluten
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Pork belly 0.05 kg
Garlic, bulb 1.0 ud
Onion 0.05 kg
Leek 0.5 ud
Squid 0.05 kg
Bomba rice 0.1 kg
Parmesan cheese 0.005 kg
Poultry stock 0.35 l
Table salt 1.0 g
Ajo negro 1.0 ud
Pasteurised egg yolk 0.01 kg
Olive oil 0.05 l
Salsa mahonesa kewpie 20.0 g
Sakura Mix shoots 0.002 kg
Chives 2.0 g
Onion 0.023 kg
Carrots 0.012 kg
Green leek 0.14 ud
Water 0.35 l

For the bacon slices:

  • Almost freeze the marinated bacon using the blast chiller and cut 1 mm slices.

For the rice:

  • Make a flavourful poultry stock.
  • Cut the vegetables in brunoise and sauté them.
  • Chop the squid and add it to the vegetables. Keep sautéing until the vegetables soften and the squid is cooked.
  • Chop the bacon and add it to the softened vegetables.
  • Add in the rice, slightly sauté and pour over the poultry stock. Stir continuously so that the rice releases its starch.
  • Turn off the heat and add the grated Parmesan. Stir constantly to make the rice creamy. Season with salt.
  • Spread the rice on a tray or plate (which has been frozen in the blast chiller) to stop the cooking process.
  • Roll up the rice in rolls of 2.5 cm of diameter and 4 cm in height.
  • Wrap each roll of rice in a slice of bacon.

For the black garlic aioli:

  • Put a clove of black garlic and a pasteurized egg yolk into the mixer.
  • Mix it until it emulsifies.
  • Gradually add in the oil and do not stop mixing.
  • Season with salt.
  • Pour the aioli into a squeeze bottle and set aside.

To decorate:

  • Pick some Sakura bean sprouts and/or some chive leaves.


  • Sauté the bacon-wrapped rice rolls until golden brown.
  • On a plate, arrange some dots of Kewpie mayonnaise and black garlic aioli.
  • Place the rice rolls and bacon in parallel and diagonal on the plate.
  • Decorate with the sprouts and the chive leaves.
Nutritional information (1 portion)
Fiber 2.63 g
Saturates 235.06 g
Monounsaturated fatty acids 9.89 g
Polyunsaturated fatty acids 1.66 g
Cholesterol 43.96 mg
Calcium 74.23 mg
Iron 1.83 mg
Zinc 0.53 mg
Vitamin A 118.02 ug
Vitamin C 16.73 g
Folic acid 58.9 ug
Salt (Sodium) 342.62 mg
Sugars 58.8 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.