Ingredients
• 1 lb pork belly, sliced, hard fat removed or scored
• 2 tbsp soy sauce (or tamari)
• 1 tbsp honey
• 2 cloves garlic, grated
• 1 tbsp ginger, grated
• 2 tsp sesame oil
• 1 tbsp rice vinegar
• 1 head butter lettuce, leaves separated
• 3 green onions, sliced
• 1 tablespoon sesame seeds
• 1-2 limes, cut into wedges
• 1-2 cups cooked jasmine rice
• 1 small daikon radish, thinly sliced
• 1 medium carrot, julienned
• 1 tablespoon avocado oil
Instructions
1. Combine soy sauce, honey, grated garlic, ginger, sesame oil, and rice vinegar in a shallow container.
2. Marinate in the sliced pork belly mixture for at least 30 minutes, with lid on in the fridge.
3. Prepare the lettuce, green onions, limes, radish, carrots, sesame seeds, and rice.
4. Heat a pan over low-medium heat with 1 tablespoon avocado oil. Cook the pork belly until cooked through, and the fat has rendered, turning occasionally. This should be slow and low – approximately 15-20 minutes. Increase heat to medium-high and cook until crispy. This should take about 2-5 minutes. Use a splatter screen if needed. Reserve pan drippings.
5. Add a scoop of jasmine rice to each lettuce leaf.
6. Top with a slice or two of cooked pork belly.
7. Garnish with green onions, sesame seeds, lime, daikon, carrots, and pan drippings.