Spicy Pork Belly, Cucumber and Kimchi Lettuce Wraps

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 App├ętit
Course Main Course
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6 people
Author Marissa Stevens


  • 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


  • 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!


Use this recipe for crispy pork belly.