Crispy Pork Lettuce Wraps With Spicy Cucumbers
Crispy Pork Lettuce Wraps With Spicy Cucumbers is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Diagonally score fat side of pork belly, cutting through fat but stopping at flesh and spacing about 1/4" apart.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionDiagonally score fat side of pork belly, cutting through fat but stopping at flesh and spacing about 1/4" apart.
Season pork with salt and pepper and sprinkle with 1 tablespoon brown sugar.
Wrap tightly in plastic wrap and let sit at least 2 hours, or chill up to 2 days.
Preheat oven to 400°F.
Unwrap pork and place in the smallest baking dish you can.
Add chiles de árbol, star anise, soy sauce, remaining 1 tablespoon brown sugar, and 1 1/4 cups water.
Roast until most of fat has rendered, meat is tender, and top is browned and crisp, 2–2 1/2 hours.
Meanwhile, toss cucumbers, scallions, red chile, and vinegar in a small bowl to combine.
Mix gochujang and miso in another small bowl.
Transfer pork to a cutting board; let rest 10 minutes.
Pour off pan juices into a measuring glass.
Skim fat from surface.
Slice pork into 1/2" slices, transfer to a platter, and pour pan juices over.
Serve with lettuce for wrapping and cucumber salad, mint, kimchi (if using), and gochugang-miso mixture for topping.
Pork can be cooked 2 days ahead.
Let cool; cover and chill.
Reheat before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.