Pork Belly Lettuce Wraps

Prep: 20 mins

Cook: 30 mins

Difficulty: Intermediate

Servings: 6 Servings

Atrip to the Korean market is always fun when I’m getting ready to entertain or simply preparing a weeknight meal. We love Korean food at our house, and pork belly lettuce wraps are always a fun and active way to serve delicious, flavorful food, no matter the occasion.

Ingredients

3/4 cup gochujang
2 tablespoons sesame oil
2 tablespoons honey
Roasted sesame seeds
10 to 12 green onions, finely shredded or sliced lengthwise
1 tablespoon sesame oil
1 to 2 teaspoons gochugaru (start with one teaspoon)
Kosher salt
Roasted sesame seeds
3 pounds pork belly, thinly sliced and cut into 1- to 2-inch pieces
2 heads green leaf or Boston Bibb lettuce, washed and separated
Korean perilla leaves
Pickled carrots (store-bought or homemade)
Pickled radishes (store-bought or homemade)
Kimchi (store-bought or homemade)

Instructions

In a small bowl, mix together the gochujang, honey and sesame oil. Taste and adjust any ingredients as necessary. Sprinkle with sesame seeds, mix again slightly and set aside.
Combine the shredded green onions, sesame oil, and gochugaru in a medium-sized bowl. Toss together and season with salt. Taste and adjust any ingredients as necessary. Lightly sprinkle some roasted sesame seeds over the top, mix together one last time and set aside.
Using a heated tabletop grill (or in a non-stick pan over medium-high heat on the stovetop), cook the pork belly for a few minutes on each side until browned and cooked through. As the pork belly pieces are cooked and finished, start assembling your lettuce wraps.
Place a Korean perilla leaf into a piece of lettuce and top with 2 to 3 pieces of pork belly. Top with a little of the green onion salad and a bit of the gochujang mixture. Finish with any other toppings, as desired.