Korean Gochujang-Glazed Pork Belly Lettuce Bao

Ingredients

• 1.5 lb pork belly, skin removed and cut into thick strips
• 1/4 cup coconut aminos
• 2 tbsp gochugaru (Korean red chili flakes)
• 4 cloves fresh garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup rice vinegar
• 2 tbsp granulated erythritol sweetener
• 2 cups green cabbage, thinly shredded
• 9 large leaves butter lettuce leaves
• 4 scallions, thinly sliced
• 2 tbsp avocado oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lime, cut into wedges(optional)

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Pat the pork belly strips dry and season all over with salt and black pepper.

2. 2

   Place the pork belly on a rack set over a foil-lined baking sheet and roast for 75 minutes, until the fat is rendered and the meat is tender.

3. 3

   While the pork roasts, make the quick-pickled cabbage: toss the shredded cabbage with rice vinegar, 1 tablespoon of the erythritol, and a pinch of salt. Let it sit at room temperature, tossing occasionally, for at least 30 minutes.

4. 4

   Make the glaze: in a small saucepan over medium heat, combine the coconut aminos, gochugaru, garlic, ginger, and remaining 1 tablespoon of erythritol. Simmer for 5 minutes until slightly thickened, then set aside.

5. 5

   Increase the oven to 425°F (220°C). Brush the roasted pork belly generously with the glaze and roast for 10-12 minutes, until the edges are crispy and caramelized. Brush once more with glaze and rest for 5 minutes, then slice into bite-size pieces.

6. 6

   To assemble, spoon glazed pork belly into each butter lettuce leaf, top with quick-pickled cabbage and sliced scallions, and serve with lime wedges on the side.