Contributed By: love2eatalone
www.love2eatalone.com
A Korean friend taught me how to do this. Ridiculously quick to make, requires minimal culinary skills, but tastes absolutely wonderful.
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Total Preparation Time: Less than 15 minutes
Ingredients: Pork
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: Single
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Meal Type: Lunch
Entree
Ingredients
1 4-6 pork belly pieces – A bit thicker cut, typically comes frozen and used for Korean barbeques.
2. 2/3 cup Kimchi, coarsely chopped – You can use the traditional cabbage kind, or kimchi turnips, radish etc. Whatever suits your fancy.
3 A head of lettuce – romaine or butter.
4. ¼ cup Pine nuts – optional. Toast very low heat in a small pan or saucepan. Keep swirling them around. They get burnt very easily!
Preparation
1. Wash lettuce leaves. Use the bigger leaves only. Save the smaller ones in the center for other uses, like small side salad or something.
2. Stick the leaves into the fridge for a while so they crisp up.
3. In the meantime, pan fry the individual belly pieces till golden brown. There’s no need for any cooking oil if your pan is hot enough.
4. Cut into square pieces. I just use a pair of kitchen scissors and go snip snip snip into a bowl.
5. Add kimchi and pine nuts if you are using them. Mix and serve.
6. Use the lettuce to wrap pork pieces and the kimchi up, like a burrito. Serve with hot rice.
See, wasn’t that a no brainer?
Cook's Notes
Nutrition Information