Korean · Dinner
Korean Grilled Pork Belly Wraps
Thin-sliced grilled pork belly wrapped in lettuce leaves with gochujang-sesame dipping sauce, charred garlic, scallion and quick-pickled daikon and carrot. The pork is trimmed and grilled to render fat while developing smoky char that defines the Korean ssam tradition, kept light without sacrificing flavour.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
347Calories
19.4gProtein
24.1gFat
14.2gCarbs
6.8gSugar
2.1gFiber
712mgSodium
68mgChol
8.9gSat Fat
410mgPotassium
48mgCalcium
1.4mgIron
0.6mcgVitamin B12
9.5mgVitamin C
Goes well with
Korean Beer (Cass or Hite)
local
Yuzu-Omija Mocktail
international
low-calorie
low-carb
low-cholesterol
low-calorie
Instructions
1
Prep
Trim excess fat from pork belly slices, pat dry with paper towel, and season lightly with salt and black pepper.
2
Marinate
Toss julienned daikon and carrot with rice vinegar and sugar; let sit 10 minutes until softened and translucent.
3
Grill
Heat a ridged skillet over medium-high heat. Grill pork belly 2–3 minutes per side until charred and fat renders, then add garlic for 30 seconds until golden.
4
Plate
Lay lettuce leaf flat, fill with pork belly, charred garlic, pickled vegetables and scallion, fold around filling, and serve with gochujang-sesame dip alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g pork belly
- 44 lettuce leaves, large
- 2 clove2 clove garlic
- 22 scallion
- 1/2 cup60g daikon
- 4 tbsp40g carrot
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp gochujang
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp soy-sauce
- 1/2 tsp1/2 tsp sesame-seeds
- 2 pinch2 pinch salt
- 2 pinch2 pinch black-pepper
