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

Course Main Course

Cuisine Asian

Keyword New Year's Eve

Prep Time 15 minutes

Cook Time 6 minutes

Total Time 21 minutes

Servings people

Calories 446kcal

Author Marissa Stevens

Ingredients

1 pound Oven Roasted Pork Belly see recipe notes for recipe
2 tablespoons rice vinegar
½ 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
½ 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 ¼-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