The Kitchn: Pork Belly Lettuce Wraps
2 heads green leaf or Boston Bibb Lettuce, washed and separated
Korean perilla leaves
Toppings:
Pickled carrots
Pickled radishes
Kimchi
To prepare the gochujang mixture: 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.
For the green onion salad: 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.
For the pork belly: 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.
To assemble: 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.
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