Vietnamese · Dinner
Caramelized Pork Belly Wraps
Vietnamese-style lettuce wraps featuring pork belly braised in caramelized fish sauce until dark and sticky, then glazed with coconut milk. Served in butter lettuce leaves with rice noodles, pickled carrot and daikon, cucumber, fresh herbs, fresh chili, and crushed peanuts.
$6
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
612Calories
24.8gProtein
41.2gFat
38.6gCarbs
19.3gSugar
4.8gFiber
1380mgSodium
128mgChol
19.4gSat Fat
720mgPotassium
95mgCalcium
2.6mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Cut pork belly into 1-inch cubes and julienne carrot and daikon; quick-pickle with rice vinegar while cooking.
2
Caramelize
Melt sugar in a dry saucepan over medium heat 3–4 minutes, swirling, until deep amber.
3
Braise
Add pork, garlic, shallot, fish sauce, and coconut milk; simmer over medium-low heat 25–30 minutes until tender and glossy.
4
Reduce
Raise heat to medium and simmer uncovered 5 minutes until sauce clings thickly to pork.
5
Rest
Remove from heat and let pork sit 15 minutes; stir in lime juice and gently toss to coat.
6
Build
Lay lettuce leaves on plate and fill with noodles, pickled vegetables, cucumber batons, cilantro, and mint.
7
Plate
Top each wrap with caramelized pork, scatter with sliced chili and crushed peanuts, and serve open-faced.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork belly
- 2 tbsp2 tbsp sugar-white
- 3 tbsp46ml fish sauce
- 4 cloves4 cloves garlic
- 22 shallot
- 1/2 cup120ml coconut milk-drinking
- 11 lime, juiced
- 44 butter lettuce leaves
- 2 oz56g, a small handful rice-noodles-cooked
- 1/2 cup60g carrot
- 1/2 cup56g daikon
- 11 cucumber
- 22 small handful cilantro leaves
- 22 small handful mint leaves
- 2 tsp2 tsp chili-fresh
- 2 tbsp14g peanut
