Gochujang pork belly lettuce wraps
Caramelized gochujang-marinated pork belly served in crisp romaine lettuce leaves with red onion rings — a quick, flavour-packed Korean-style wrap.
What you need
How Maurice does it
- 1
In a bowl, combine the gochujang, soy sauce, sesame oil, lemon juice, hand-crushed garlic and a grind of black pepper.
- 2
Add the pork belly slices and coat thoroughly in the marinade. Let marinate for about 30 minutes.
- 3
Heat a frying pan over high heat and drizzle in the neutral cooking oil.
- 4
Add the marinated pork belly slices and fry for around 10 minutes, tossing and flipping, until beautifully caramelized. Squeeze in a little extra lemon juice and toss in the crushed garlic while cooking if desired.
- 5
Lay romaine lettuce leaves out on a plate. Top with the caramelized pork belly slices and scatter over rings of red onion.
- 6
Fold the lettuce leaves into wraps and enjoy.
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