Sichuan Twice-Cooked Pork Belly Lettuce Buns

Ingredients

• 1.5 lb Pork belly, skinless
• 3 tbsp Doubanjiang (fermented chili bean paste)
• 2 cups Leeks, white and light green parts, sliced
• 9 leaves Iceberg lettuce leaves
• 3 tbsp Rice vinegar
• 2 tbsp Soy sauce (tamari for gluten-free)
• 1 tbsp Fresh ginger, minced
• 4 cloves Garlic, minced
• 1 tsp Sichuan peppercorns(optional)
• 2 tsp Dried red chilies, crushed(optional)
• 1 tbsp Avocado oil
• 2 tbsp Scallions, sliced(optional)
• 1 tsp Erythritol sweetener(optional)

Instructions

1. 1

   Bring a large pot of water to a boil. Add the whole pork belly slab and simmer gently, partially covered, for 90 minutes until tender when pierced. Remove, pat dry, and chill in the freezer for 15 minutes to firm up for slicing.

2. 2

   While the pork simmers, whisk the fiery vinegar dip: combine rice vinegar, 1 tbsp soy sauce, half the ginger, crushed red chilies, and erythritol in a small bowl. Set aside.

3. 3

   Slice the chilled pork belly into thin 1/8-inch slices. Separate and wash iceberg lettuce leaves; pat dry and arrange on a serving platter.

4. 4

   Heat avocado oil in a wok over medium-high heat. Add pork slices in a single layer and fry 5-6 minutes until edges curl and crisp. Push pork to one side.

5. 5

   Add remaining ginger, garlic, and Sichuan peppercorns to the wok; stir 30 seconds until fragrant. Add doubanjiang and remaining soy sauce; stir-fry 1 minute, then toss with the pork.

6. 6

   Add leeks and stir-fry 2-3 minutes until just softened but still bright. Remove from heat.

7. 7

   Spoon the pork mixture into lettuce cups, drizzle with the vinegar dip, garnish with scallions, and serve immediately.