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 Appétit
Servings 6 people
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.