Pork Belly Lettuce Wraps

Our pork belly lettuce wraps make for a great appetizer or a main meal. Crunchy, spicy and fragrant, these pork belly wraps will make you coming back for more!

In about 30 minutes, prepare a delicious dinner of pork belly lettuce wraps! Crisp romaine lettuce is rolled with marinated, seared, or grilled pork belly pieces that are golden-crispy and stuffed with carrots, daikon, cucumber, and herbs. It is so light, refreshing, and low-carb that everyone will be begging for more! Packed with umami flavours! You can also prepare the pork belly wraps in advance!

INGREDIENTS LIST FOR THE PORK BELLY LETTUCE WRAPS RECIPE

• 1 pound (450g) pork belly, sliced
• 4 cloves garlic, minced
• 1 inch fresh ginger, minced
• 1/2 tablespoon brown sugar
• 1 teaspoon crushed coriander seeds, optional
• 1 teaspoon crushed fennel seeds, optional
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1 tablespoon vegetable oil
• 1 tablespoon hot sauce (we used Sriracha)
• 1 or 2 romaine lettuce heads, rinsed
• 1 large carrot, cut into sticks
• 1 seedless cucumber, cut into sticks
• 1 daikon radish, cut into sticks
• 1/2 white onion, thinly sliced (or red onion)
• 1 bunch of fresh cilantro + dill greens, and fresh mint leaves
• 2 tablespoons light mayonnaise + hot sauce, for the drizzling sauce.

PORK BELLY WRAPS

You’re missing out if you haven’t eaten pork belly! A rich and flavorful cut of meat, pork belly adds a depth of flavour to any meal, making it extremely enjoyable. It’s impossible to resist the juicy, delicious bite with a top crunch that results from the 50/50 balance of fat and flesh!

Pork belly wraps are quick and simple to put together, which makes them perfect for a festive feast or a quick lunch at home. Along with carrots, daikon, and white onion, romaine lettuce adds a crisp, fresh texture that makes it a great choice for a low-carb dinner. Additionally, fried pork belly leftovers are really versatile!

DIRECTIONS

How to make pork belly lettuce wraps:

1. For 30 minutes, marinate pork belly in a mixture of garlic, ginger, brown sugar, coriander, fennel, soy, white vinegar, oil, and spicy sauce. Make sure the sauce coats every slice of pork belly by giving it a good massage.
2. Meanwhile, prepare your veggies by slicing the daikon, carrot, and onion, rinsing them, and patting the lettuce leaves dry.
3. Until crispy and golden brown, fry the pork belly in a skillet or on a grill over medium-high heat for two to three minutes on each side. To prevent the pork belly from burning, keep a watch on it.
4. To make the spicy mayo, mix the hot sauce and mayonnaise together in a small basin.

5. Transfer all of the pork belly wrap ingredients to a tray or baking sheet and serve the dish family-style.
6. Cover the pork belly and vegetables with lettuce, add cucumber, daikon, carrot, herbs, and crushed peanuts, if desired. Serve right away!

TIPS FOR THE PORK BELLY LETTUCE WRAP RECIPE

• Chill the pork belly in the freezer for 15-20 minutes before slicing. This firms up the fat and meat, making cutting thin, even slices easier.
• Another cooking method for the pork belly is to cook it “low and slow” on the grill to render the fat and tenderize the muscle. If you have time, this method infuses the meat with wonderful flavor!
• Draining excess fat from the skillet during cooking can help achieve a crisper texture.
• Crushed peanuts, toasted sesame seeds, mint leaves, or dill greens make wonderful additional toppings.

SERVING SUGGESTIONS

Try the pork belly wraps with a soy-ginger dipping sauce (you can even use a portion of the marinade), peanut sauce, or a spicy mayo just like we did in the pictures

MAKING THE PORK BELLY LETTUCES WRAPS AHEAD

Keep the chopped veggies, cooked pork belly, and romaine lettuce leaves in the refrigerator in separate, sealed containers. To maintain freshness and texture, reheat the pork belly in a skillet with a lid for one to two minutes on each side. Assemble the dish right before serving.

HOW TO KEEP PORK BELLY LEFTOVERS

Should you find yourself with leftover pork belly (really? ), store it in your refrigerator for up to two days in an airtight container. Serve the pork belly slices over noodles, rice bowls, or even sandwiches after gently reheating them in an oil-free skillet.

MORE PORK BELLY RECIPES YOU SHOULD TRY

• Slow Cooker Pork Belly with Honey Balsamic Glaze