Crispy Pork Lettuce Wraps With Spicy Cucumbers - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Alison Roman
Pork belly's back! Ask your butcher for a square piece: It'll make for even slices and a good fat-to-meat ratio.
Ingredients
- 1 (12-ounce) piece skin-on pork belly (about 4x3 1/2x1 1/4")
- Kosher salt, freshly ground pepper
- 2 tablespoons light brown sugar, divided
- 4 chiles de árbol
- 2 star anise pods
- 2 tablespoons soy sauce
- 2 Persian or kirby cucumbers, thinly sliced
- 2 scallions, thinly sliced
- 1/2 red chile (such as Fresno or jalapeño), thinly sliced
- 2 tablespoons unseasoned rice wine vinegar
- 3 tablespoons gochujang (Korean red pepper paste)
- 3 tablespoons white miso
- 1 small head of lettuce (such as Little Gem or romaine hearts), torn
- 1/2 bunch mint
- 1/2 cup kimchi (optional)
Instructions
- Diagonally score fat side of pork belly, cutting through fat but stopping at flesh and spacing about 1/4" apart. Season pork with salt and pepper and sprinkle with 1 tablespoon brown sugar. Wrap tightly in plastic wrap and let sit at least 2 hours, or chill up to 2 days.
- Preheat oven to 400 °F. Unwrap pork and place in the smallest baking dish you can. Add chiles de árbol, star anise, soy sauce, remaining 1 tablespoon brown sugar, and 1 1/4 cups water. Roast until most of fat has rendered, meat is tender, and top is browned and crisp, 2 –2 1/2 hours.
- Meanwhile, toss cucumbers, scallions, red chile, and vinegar in a small bowl to combine. Mix gochujang and miso in another small bowl.
- Transfer pork to a cutting board; let rest 10 minutes. Pour off pan juices into a measuring glass. Skim fat from surface.
- Slice pork into 1/2" slices, transfer to a platter, and pour pan juices over. Serve with lettuce for wrapping and cucumber salad, mint, kimchi (if using), and gochugang-miso mixture for topping.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Miso, Kimchi.
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