Easy 15-min. Korean Pork Belly Lettuce Wraps
Korean Pork Belly Lettuce Wraps. Delicious tender pork belly wrapped in fresh perilla and lettuce leaves with smoky ssamjang sauce and pickled veggies. A quick and simple weeknight meal idea in 15 minutes!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 0.55 lb pork belly (thinly sliced kind)
- 2 heads lettuce (red green leaf lettuce or sub with butter leaf lettuce/romaine lettuce)
- 20 perilla leaves (washed and dried with stem sliced off)
- 10 tbsp Ssamjang (store bought kind and use as needed)
- 1/2 cup kimchi radish (or well-fermented kimchi cabbage (as needed))
Instructions
- 1
Before you wash your perilla leaves, take about 20 pieces and together slice off the stems together. This is easier than slicing the stems off individually. Shake off any excess water and dry them off with clean paper towels. Transfer to a serving plate.
- 2
Then separate and wash 20 lettuce leaves, shake off excess water and dry them with paper towel. Transfer to a serving plate.
- 3
Prepare ssamjang and pickled radish or kimchi by placing enough in serving dishes. Set up the components at your dining table.
- 4
Slice pork belly strips into 20 equal strips, about 2-3 inches long. Then in a large frying pan or grilling plate on medium heat, fry the pork belly pieces. For tender pork belly: only cook for 45-60 seconds on each side until cooked and no longer pink. For crispy chewy pork belly: fry on each side for 2-3 minutes until golden crispy brown. Tip: To keep the pork belly warm for a more delicious wrap. You can do this by keeping the pork on the pan on very low heat or removing the pork belly off the pan and placing it on a plate covered with tin foil.
- 5
In the palm of your hand, place a perilla leaf into the lettuce wrap. Spread a 1/2 tbsp ssamjang sauce into the perilla leaf. Top off with pickled radish or kimchi and a slice of cooked pork belly. Enjoy!