Gochujang pork belly lettuce wraps
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr marinating
- Easy
- Serves 4
Ingredients
- 800g pork belly slices
For the marinade
- 4 tbsp gochujang paste
- 2 tbsp soy sauce
- 1 tbsp rice or white wine vinegar
- 2 tsp golden caster sugar
- 2 tsp sesame oil
For the dressing
- 7 tbsp sunflower oil
- large piece of ginger, peeled and finely grated
- 6 spring onions, finely sliced
- 1 tsp gochujang
- 2 tsp soy sauce
To serve
- 300g sushi rice
- 1 round or butterhead lettuce, separated into leaves
- shop-bought kimchi or finely shredded cabbage
- crispy seaweed
- sesame seeds
Method
- STEP 1
Whisk the marinade ingredients together with a pinch of salt in a large plastic container or bowl and toss the pork in it to coat. Cover and chill for at least 1 hr or overnight.
- STEP 2
Heat the oven to 150C/130C fan/ gas 2. Tip the pork, along with the marinade, into a large roasting tin and cover with foil. Roast for 1 hr 30 mins until the meat is tender. Can be chilled for up to two days after cooling completely. If you want to barbecue the pork after roasting, cook on the barbecue for 4-5 mins on each side, basting occasionally with the pan juices. Alternatively, remove the foil and turn the oven up to 200C/180C fan/gas 6 and cook for 20-30 mins, turning and basting halfway through, until sticky and starting to char around the edges.
- STEP 3
Meanwhile, make the dressing by heating the oil in a pan until shimmering. Turn off the heat, then stir in the ginger and spring onions. Leave to cool a little, then stir in the gochugang and soy. Tip into a dish, cover and set aside. Can be made a day ahead. Cook the sushi rice following pack instructions and keep warm.
- STEP 4
To serve, bring the pork to the table with all the accompaniments. Place a little pile of sushi rice in the middle of a lettuce leaf, top with a slice of pork, then add a spoonful of kimchi. Drizzle with the dressing, then scatter with seaweed and sesame seeds. Wrap and serve.
