Pork Belly Lettuce Wraps Recipe

Score, season, and roast

Preheat the oven to 150°C (300°F). Pat the pork belly very dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern about 1/8" (3 mm) apart, cutting through the skin but not deep into the meat. Rub the skin and meat all over with the kosher salt, sugar, and black pepper, working seasoning into the scores. Place the pork belly skin-side up on a wire rack set over a rimmed baking tray. Pour 120 ml water into the tray (not over the pork) to create steam during the initial roast.

Slow roast for tenderness

Roast in the preheated oven for 2 hours, uncovered, until the meat is very tender but the skin is not yet fully blistered/crispy. Check after 90 minutes; baste the meat once with rendered juices if desired.

Drying the skin

Remove the tray from the oven and increase oven temperature to 240°C (465°F) or set to broil/grill. Carefully pat the skin dry again. Brush the skin lightly with 2 tbs neutral oil to promote blistering.

Crisp the skin

Return the pork belly to the oven on the rack and roast at high heat for 15–20 minutes (or under a hot broiler for 5–10 minutes), watching closely, until the skin puffs and becomes deeply blistered and crisp. Remove from oven and let rest 10 minutes. Slice into 2–3 cm pieces for serving. Reserve any rendered juices for drizzling if desired.

While the pork roasts, make the quick pickle. In a small saucepan, combine 120 ml rice vinegar, 60 ml water, 2 tbs sugar, and 1 tsp salt. Bring to a bare simmer, stirring until sugar dissolves. Pour the hot brine over 2 cups thinly sliced radishes in a heatproof bowl or jar. Add 1 tsp chili flakes if using. Let cool to room temperature, then chill at least 20 minutes. The pickles will hold for several days refrigerated.

Make the sambal while pork rests. In a small skillet, heat 2 tsp neutral oil over medium heat. Add 3 tbs finely minced lemongrass, 2 tsp minced garlic, and the minced shallot. Sauté for 2–3 minutes until fragrant and softened but not browned. Add the chopped bird’s eye chilies and sauté 30–45 seconds more. Stir in 1 tsp shrimp paste (if using) and cook briefly to bloom the flavor.

Remove from heat and transfer to a small bowl. Stir in 1 tsp palm sugar, 1 tbs fish sauce, and 1 tbs fresh lime juice. Taste and adjust: add more sugar for balance, lime for brightness, or fish sauce for saltiness. Let cool to room temperature.

Prepare lettuce cups: arrange 12 leaves on a platter. Place a slice of rested pork belly (including some crispy skin) in each leaf.

Top with a few pickled radish slices, a small spoonful (about 1 tsp) of lemongrass sambal, a couple slices of cucumber, and a sprinkle of crushed roasted peanuts and cilantro leaves.

Finish with a light squeeze of lime and a sprinkle of sesame seeds if desired. Serve immediately so the pork skin remains crisp. Provide extra sambal, pickles, and lime wedges on the side.