Crispy Pork Belly and Kimchi Rice Lettuce Cups 

What you’ll Need: 🗒️ ⠀

1 250g Tilda basmati rice 

400g kimchi 

400g pork belly sliced 

2 spring onion sprigs 

1 Iceberg Lettuce 

2 Garlic bulb 

3 tbsp Gochujang tub 

1 tsp Sesame oil 

Sea salt 

Ground black pepper

Vegetable oil 

White rice wine vinegar 

METHOD

  1. Slice pork belly into 2 cm cubes and place into a bowl with a pinch of salt and pepper. 
  2. Dice garlic and add 2 tbsp gochujang paste to bowl the mix and refrigerate overnight. 
  3. Preheat the oven to 180°c and spread pork belly onto a tray with a dash of vegetable oil cooking for 20 mins.
  4. Wash iceberg lettuce and break leaf by leaf to create cups.
  5. In a saucepan on medium heat add vegetable oil, sliced garlic, 1 tbsp gochujang paste and kimichi sliced into 2-3cm pieces, cook for 5 mins.
  6. Heat Tilda rice packet in microwave for 90 seconds, set saucepan on low heat and add rice to pan turning through until covered with kimchi mix.
  7. Remove pork belly from the oven. Slice spring onion.
  8. Take an iceberg lettuce cup filled with kimchi rice and top with pork belly, spring onion and serve. Add dash of white rice wine vinegar to taste.

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