Korean Gochujang Pork Belly Lettuce Wraps

Ingredients

• 600 g Pork belly, skin-on
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce (gluten-free if needed)
• 1 tbsp Rice vinegar
• 1 tbsp Lime juice
• 2 tbsp Fresh cilantro leaves
• 12 leaves Butter lettuce leaves
• 1 tsp Olive oil
• 1 tsp Garlic, minced
• ½ tsp Black pepper(optional)

Instructions

1. 1

   Pat the pork belly dry, then cut it into 1‑inch cubes. Toss with minced garlic, black pepper (if using), and a drizzle of olive oil; let rest 5 minutes.

2. 2

   In a small bowl combine gochujang, soy sauce, rice vinegar, and lime juice to create the glaze.

3. 3

   Heat a large skillet over medium‑high heat. Add the pork belly cubes in a single layer and sear, turning occasionally, until the fat renders and the pieces are crispy, about 12‑15 minutes.

4. 4

   Reduce heat to medium and pour the gochujang glaze over the pork, stirring to coat evenly. Cook an additional 3‑4 minutes until the glaze thickens and clings to the meat.

5. 5

   Remove from heat; stir in chopped cilantro. Spoon the glazed pork into butter lettuce leaves, drizzle any remaining glaze on top, and serve immediately.