Korean Pork Belly Lettuce Wraps. Delicious crispy pork belly wrapped in perilla leaves and lettuce with ssamjang sauce and pickled radish. An easy and tasty weeknight meal idea that doesn’t require much cooking and can be enjoyed by the whole family. Ready in just 15 minutes.
20perilla leaveswashed and dried with stem sliced off
pickled radish or kimchistore bought and use as needed
Before you wash your perilla leaves, take about 20 pieces and together slice off the stems together. This is easier than slicing the stems off individually.
Then wash your lettuce leaves (about 20 pieces) and perilla leaves and dry them. Keep them cool.
Prepare your ssamjang and pickled radish or kimchi by placing enough in serving dishes.
Then in a frying pan or grilling plate set over medium heat, fry the pork belly pieces. For a crispy very chewy pork belly, fry on each side for 2-3 minutes until golden crispy brown. For a tender juicy softer pork belly, only cook for 30-60 seconds on each side until cooked and no longer pink.
To assemble your wraps: place a perilla leaf into the lettuce wrap. Spread a thumb size of ssamjang sauce into the perilla leaf. Top off with pickled radish and the hot pork belly piece. Repeat for the other wraps or allow for your guests to assemble themselves. Tip: keep the pork belly warm for a more delicious wrap. You can do this by keeping the pork on the pan (while it’s off the heat) or removing the pork belly off the pan and placing it on a plate which is covered with tinfoil.
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