Gochujang Pork Belly Lettuce Wraps

• Pork Belly(500 g)
• Lettuce(2)
• Jasmine Rice(180 g)
• Cucumber(1)
• Rice Vinegar(2 tbsp)
• White sugar(1 tsp)
• Salt(1½ tsp)
• Gochujang paste(2 tbsp)
• Soy sauce(2 tbsp)
• Honey(1 tbsp)
• Sesame oil(2 tsp)
• Garlic(3 cloves)
• Ginger(2 tsp)
• Green Onions(3)
• Sesame seeds(2 tsp)
• Rapeseed Oil(1 tbsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Thinly slice the {Cucumber}, trim the {Scallions}, mince the {Garlic}, grate the {Ginger}, and separate the {Lettuce} into wrap-sized leaves.

   ~8 min

2. 2

   Put the {Cucumber} in a bowl with {Rice Vinegar}, {White sugar}, and {Salt}. Toss well and leave to lightly pickle while the rest cooks.

   ~2 min

3. 3

   Cook the {Jasmine Rice} in a saucepan with 360ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook on low until tender.

   ~15 min

4. 4

   Meanwhile, whisk together the {Gochujang paste}, {Soy sauce}, {Honey}, {Sesame oil}, half the {Garlic}, and the {Ginger}. Slice the {Pork Belly} into thin bite-size pieces and season with the {Black pepper}.

   ~5 min

5. 5

   Heat the {Vegetable oil} in a large frying pan over medium-high heat. Add the {Pork Belly} and cook, stirring often, until the fat renders and the edges turn golden. Add the remaining {Garlic} and cook briefly, then pour in the glaze and toss until the pork is glossy and sticky.

   ~9 min

6. 6

   Fluff the rice and drain off any excess liquid from the cucumber. Spoon the {Jasmine Rice} into the {Lettuce} leaves, top with the glazed {Pork Belly}, pickled {Cucumber}, sliced {Scallions}, and {Sesame seeds}, then serve straight away.

   ~3 min