Korean Pork Belly with Lettuce Cups & Sesame Rice

Korean Pork Belly with Lettuce Cups & Sesame Rice

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, January 31, 2021.
Order Now
Order Now

Sticky Korean pork belly lettuce cups with rice.

Ingredients

Rice

  • 1 1/2 cup jasmine rice
  • 2 tsp sesame oil
  • 2 1/4 cup boiling water

Pork

  • 1 pack korean sticky chilli sauce
  • 700g free farmed sous vide pork belly, sliced 1cm

Salsa

  • 2 tsp vinegar
  • 2 tsp soy sauce
  • 1 capsicum, finely diced
  • 1 Lebanese cucumber, finely diced

To Serve

  • 1/4 tsp garlic chilli blend, optional
  • 1 pack crispy shallots
  • 1 carrot, peeled into ribbons
  • 1 lettuce, leaves separated

Steps

  1. Preheat oven to high grill. Bring a full kettle to the boil.
  2. Combine rice, boiling water measure, sesame oil and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  3. Cut pork in half lengthways and slice widthways into 1cm thick pieces. Place on a lined oven tray.
  4. Grill pork for about 8-10 minutes, until golden and warmed through. Turn each piece over, baste with Korean sticky chilli sauce and grill for a further 3-5 minutes, until browned and sticky. Season to taste with salt.
  5. Prep cucumber and capsicum and toss in a small bowl with soy sauce and vinegar.
  6. Lettuce cups filled with rice, pork, salsa, carrot, crispy shallots and garlic chilli blend.
  7. Prep lettuce and carrot.

Nutritional Information

Energy 3448 kj
824 kcal
Protein 20.9g
Carbohydrate 66.0g
Fat 32.4g