Pork Belly Lettuce Wraps

Pork Belly Lettuce Wraps! Fresh, flavorful and so delicious! See how to make these wraps, a Korean favorite!

Well, today is a great day friends!  For starters, I have these fabulous Pork Belly Lettuce Wraps to share with you!! And secondly, my first official post for The Kitchn is live!!

I am now officially a contributor to The Kitchn! Insert happy dance.

I’ve been reading The Kitchn for a few years now so actually being a contributor is like a dream come true. And I am over the moon that my first recipe is a Korean food recipe. I’m a big fan of pork belly because it’s so flavorful and if you’ve never tried it, you need to!

A trip 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.

Print Recipe

Pork Belly Lettuce Wraps

Recipe Notes This recipe can easily be doubled or cut in half depending on how many people you are serving. If you cook the pork belly at the table using an indoor tabletop grill, try adding some fresh garlic cloves to cook along side the pork belly and enjoy in your lettuce wraps. Some people also enjoy dipping their cooked pork belly pieces into a sesame oil, salt, and pepper mixture. This is a great option for some added flavor. If you have any leftovers of the sweet and spicy gochujang mixture, this can be eaten with raw vegetables sticks, such as carrots and zucchini.

Course: Appetizer or Main

Cuisine: Korean

Servings: 6

Author: Hip Foodie Mom

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Ingredients

For the gochujang mixture:

• 3/4 cup gochujang
• 2 tablespoons sesame oil
• 2 tablespoons honey
• Roasted sesame seeds

For the green onion salad:

• 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

For the lettuce wraps:

• 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

Toppings:

• Pickled carrots store-bought or homemade
• Pickled radishes store-bought or homemade
• Kimchi store-bought or homemade

Instructions

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.

More Korean recipes!

• Spicy Korean Grilled Chicken
• Korean Kimchi Scallion Pancakes
• Korean Style Cauliflower Rice
• Spicy Korean Chicken Stew