Simple Lettuce Wraps with Pork Belly + Sauce

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and cost less than pork belly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative.

Marinate 1 kilo of pork belly with 1 teaspoon of salt and ¼ teaspoon of pepper for 20 minutes.

If time allows, marinate in the fridge for 30 minutes to 2 hours.

Cut the pork belly in half to fit in the air fryer.

Prepare the chili sauce by pounding 9 Bird's eye chillis and 2 cloves of garlic until fine.

Cut the cilantro roots and add them to the pounded mixture, then pound until very fine.

Add 2 tablespoons of sugar, 2 tablespoons of fish sauce, and the juice of 2 limes to the chili mixture.

Mix the sauce well and taste, adjusting with more lime juice and fish sauce as needed until it tastes balanced.

Prepare the vegetables by cutting cucumber into thin slices, keeping the skin on.

Cut the tomato into small cubes, removing the core and using a sharp knife for precision.

Cover the prepared vegetables with cling wrap and place them in the fridge to keep cold.

Cook the marinated pork belly in an air fryer at 180 degrees Celsius for 25 minutes, cooking in batches of 3 pieces at a time.

Halfway through cooking, remove the pork belly and pour out excess oil before continuing to cook.

Once done, take the pork belly out and cut it into small pieces for serving.

Assemble the lettuce wraps by placing a piece of pork, some tomato, cucumber, and chili into a lettuce leaf, then wrap it up and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens