Pork Belly Lettuce Wraps
Crispy, caramelized pork belly slices grilled and wrapped in cool butter lettuce leaves with spicy gochujang, garlic, and sliced scallions in the Korean ssam style. Plan ahead: pork belly benefits from 1 hour of refrigerated rest after seasoning.
Ingredients
- 2 lbs pork belly slices (1/4-inch thick)
- 2 heads butter lettuce heads, leaves separated
- 1/4 cup gochujang (Korean chili paste)
- 2 tsp toasted sesame oil
- 2 tbsp gluten-free soy sauce (tamari)
- 4 cloves garlic cloves, minced
- 4 scallions, thinly sliced
- 4 cloves garlic cloves (for dipping plate), thinly sliced
- 16 leaves perilla leaves (or shiso or mint)
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
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1
Season 2 lbs pork belly slices (1/4-inch thick) on both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Mix together 2 tbsp gluten-free soy sauce (tamari), 2 tsp toasted sesame oil, and half of the 4 cloves minced garlic cloves. Toss the pork in this marinade and refrigerate for at least 30 minutes.
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2
In a small bowl, stir together 1/4 cup gochujang (Korean chili paste), the remaining garlic cloves, and a drizzle of toasted sesame oil to make the dipping sauce. Set aside.
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3
Heat a grill or cast-iron grill pan over high heat until very hot. Grill the pork belly slices (1/4-inch thick) slices in a single layer for 3-4 minutes per side until deeply caramelized, crispy at the edges, and cooked through to an internal temperature of 145°F (63°C). Work in batches if needed.
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4
Transfer the cooked pork to a cutting board and slice into bite-sized pieces if desired.
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5
Arrange 2 heads leaves separated butter lettuce heads on a platter alongside the sliced pork, 16 leaves perilla leaves (or shiso or mint), 4 thinly sliced scallions, 4 cloves thinly sliced garlic cloves (for dipping plate), and the gochujang sauce.
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6
To eat, place a piece of pork in a lettuce leaf, add a smear of sauce, some scallions, and a slice of garlic. Wrap and enjoy.