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If you want something that looks pretty fancy but is a snap to make, look no further. With a little bit of forethought and less than 30 minutes of active time, you can make these Pork Belly, Cucumber and Kimchi Lettuce Wraps for yourself or for a crowd.

Pork Belly Cucumber and Kimchi Lettuce Wraps

Remember that Oven Roasted Pork Belly I shared with you a while ago? These wraps are just that fabulous pork belly all dressed up (You can also make these with Korean Pork Belly or Chashu Pork).

The hardest part of this recipe, is remembering to rub the salt and sugar on the pork belly the night before you’re going to roast it (same is true for Pork Belly Fried Rice). Or you could even intend to do that, forget about it and do it the morning that you plan to roast it, **ahem**. For the rest of the ingredients, I just bought them, including the kimchi. Though it’s on my to-do list to try making my own soon.

If you make this for a group, no need to put the wraps together ahead of time. It’s more fun to have all of the ingredients on separate plates with the dressing in a little pitcher and let everyone assemble their own. Serve alongside other party fare like Baked Buffalo Wings, Baked Coconut Shrimp, and maybe a refreshing Chinese Cucumber Salad!

Spicy Pork Belly, Cucumber and Kimchi Lettuce Wraps

5 from 1 vote
Prep: 15 minutes
Cook: 6 minutes
Total: 21 minutes
Course: Main Course
Cuisine: Asian
Calories: 446
Servings: 6 people
Instead of the torture of waiting a whole day before eating your Oven Roasted Pork Belly, just let it rest for a few minutes then slice and enjoy it in these festive lettuce wraps! These wraps were inspired by this recipe from Bon Appétit

Ingredients  

  • 1 pound Oven Roasted Pork Belly see recipe notes for recipe
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon Chinese Hot Mustard
  • 2 tablespoons toasted sesame oil
  • salt and freshly ground black pepper
  • 1 head butter lettuce whole leaves separated, washed and dried
  • 1 cup kimchi or more
  • 1/2 English cucumber thinly sliced
  • 1 small Thai red chili seeded and thinly sliced
  • large handful fresh mint leaves

Instructions 

  • Prepare this Oven Roasted Pork Belly recipe – you’ll need to begin it the night before you plan to serve these. Wrap and refrigerate.
  • Remove Oven Roasted Pork Belly from the refrigerator and cut into 1/4-inch slices. 
  • Heat a skillet over medium heat. Add pork belly in a single layer and fry until crisp on one side. Flip and fry the other side until crisp, 2 to 3 minutes per side. Transfer to serving plate. 

To make the dressing:

  • In a small bowl, whisk together rice vinegar and Chinese Hot Mustard. Then, whisking constantly, slowly drizzle in toasted sesame oil; whisk until emulsified. Season to taste with salt and pepper.

Serve Wrap Ingredients

  • On a single serving platter or several small serving plates, serve lettuce leaves, pork belly slices and toppings.

To Assemble One Wrap:

  • Place 2 slices pork belly in the bottom of a lettuce leaf and top with desired amount of kimchi, cucumber slices, chili slices and mint leaves. Drizzle with a small amount of dressing. Eat and repeat!

Notes

Use this recipe for crispy pork belly.

Nutrition

Calories: 446kcal | Carbohydrates: 3g | Protein: 7g | Fat: 45g | Saturated Fat: 14g | Sodium: 805mg | Potassium: 242mg | Fiber: 1g | Sugar: 1g | Vitamin A: 932IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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25 Comments

  1. Helen @ scrummy lane says:

    How delicious, Marissa. This is a perfect Holiday treat. Ends up looking like a luxury meal that’s taken you hours, but seems pretty easy to make as you prepare the belly the day before.
    Hope you have a fabulous Christmas and New Year!

  2. Natasha @ Salt and Lavender says:

    Mmm these look fantastic!!! I love pork belly but rarely eat it!

    1. Marissa says:

      Thanks, Natasha! Yes, it’s kind of a special-occasion kind of meat….pretty rich. 🙂

  3. Sonali- The Foodie Physician says:

    Oh yum! The flavors sound so fresh and vibrant and that photo…stunning 🙂

    1. Marissa says:

      awww, thank you, Sonali!

  4. KevinIsCooking says:

    Pork belly rocks and this meal looks refreshing, tasty and most of all fun and easy! Pinned this one.

    1. Marissa says:

      You’re right, pork belly does rock! 🙂 Thanks so much, Kevin!

  5. Dorothy Dunton says:

    Hi Marissa! I love every single ingredient here and combined they WOW! People who have not tried Kimchi do not know what they are missing!

    1. Marissa says:

      Come on over and I’ll make some for you, Dorothy! 🙂 And I agree – I LOVE kimchi, totally addictive!