Vietnamese · Dinner
Crispy Pork Belly Wraps
Vietnamese-style wraps featuring twice-cooked pork belly with crackling skin, sliced and rolled in lettuce leaves with rice vermicelli, pickled carrot and daikon, cucumber, mint, cilantro, and a tangy fish sauce and lime nuoc cham dipping sauce.
$7
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
612Calories
26.8gProtein
38.4gFat
42.1gCarbs
14.2gSugar
4.6gFiber
2180mgSodium
135mgChol
14.7gSat Fat
680mgPotassium
95mgCalcium
2.9mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
sweet-heat
hidden-gems
Instructions
1
Prep
Pat the pork belly dry and score the skin in a tight crosshatch with a sharp knife. Rub the flesh side with salt, black pepper, and 1 teaspoon rice vinegar.
2
Chill
Leave the pork belly uncovered in the fridge 20 minutes for the skin surface to dry out.
3
Roast
Place the pork belly skin-side up on a rack over a tray and roast at 400F (200C) for 40–45 minutes until the skin blisters into hard, golden crackling.
4
Rest
Let the roasted pork belly sit on a board for 10 minutes to let juices settle, then slice into thin strips.
5
Toss the julienned carrot and daikon with 1 teaspoon sugar and 1 tablespoon rice vinegar and let stand 15 minutes until tangy-sweet.
6
Cook the rice vermicelli in boiling water for 3–4 minutes until soft and translucent, then drain and rinse under cold water.
7
Whisk together the fish sauce, lime juice, sugar, water, minced garlic, and thinly sliced chili until the sugar dissolves.
8
Plate
Lay a lettuce leaf flat, add vermicelli, pork belly strips, pickled vegetables, cucumber, mint, and cilantro. Roll into a tight wrap and serve with nuoc cham sauce and crushed peanuts on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly, skin scored
- 2 tsp2 tsp salt
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp rice vinegar
- 3.6 oz100g dried rice vermicelli
- 88 large lettuce leaves, whole
- 4 tbsp4 tbsp carrot, julienned
- 4 tbsp4 tbsp daikon radish, julienned
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp rice vinegar
- 11 cucumber, cut into batons
- 1212 mint leaves
- 1212 cilantro sprigs
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp sugar
- 4 tbsp4 tbsp water
- 11 garlic clove
- 11 fresh chili
- 2 tsp2 tsp peanuts
