Spicy Grilled Pork “Crying Tiger” Lettuce Wraps

Ingredients

• 600 g Pork belly, skin removed and sliced into 1‑inch strips
• 12 leaves Butter lettuce leaves, separated
• 1/2 medium cucumber Cucumber, seeded and cut into thin matchsticks
• 12 leaves Fresh mint leaves
• 2 tablespoons Lime juice
• 1 tablespoon Fish sauce
• 2 cloves Garlic, minced
• 2 chilies Thai bird chilies, finely chopped
• 1 tablespoon Olive oil
• 3 sprigs Fresh cilantro leaves (optional garnish)(optional)

Instructions

1. 1

   In a bowl combine lime juice, fish sauce, minced garlic, chopped chilies, and olive oil; stir to form the pepper‑lime sauce.

2. 2

   Heat a grill pan or outdoor grill over medium‑high heat; lightly oil the surface.

3. 3

   Place the pork belly strips on the hot grill and char‑grill for about 4‑5 minutes per side, until crisp on the outside and cooked through.

4. 4

   While the pork cooks, arrange lettuce leaves on a serving platter and top each leaf with a few cucumber matchsticks and a mint leaf.

5. 5

   Transfer the grilled pork strips to a cutting board, let rest 2 minutes, then slice into bite‑size pieces.

6. 6

   Add the pork pieces to each lettuce cup, drizzle with the prepared pepper‑lime sauce, and garnish with cilantro if using.

7. 7

   Serve immediately, allowing diners to fold the lettuce around the fillings and enjoy.