Pork Belly Lettuce Wraps

Pork Belly Lettuce Wraps

Ok, this isn't really a recipe. It's more of a "let me present you with a weeknight meal idea" kind of post. Because this is something I eat regularly. When I'm hangry. I usually have ssamjang in the fridge, and always grab the lettuce and thin pork belly at the store when I'm grocery shopping so they are awaiting their time to be called for duty. 

Looking at the ssamjang post, these wraps might look familiar. I never explained the method to my go-to meal madness, so that's why I'm breaking it down here. The attraction to pork belly (known as samgyeopsal in Korean) is pretty self explanatory. And I just prefer the thinner version, which is actually cut for hot pot. But let's shine a spotlight on the red leaf lettuce. It's the perfect flexibility while still retaining that refreshing crunch. It's a completely different experience from Romaine. And remember not to toss the smaller leaves and the sweeter core. Just dip those into the ssamjang in-between making your wraps. It's totally normal to have a snack during your meal.  

Let's face it, we're all busy. To the point where saying that b-word to describe your life to someone else is ridiculous. We all are chocked full of need-to-do tasks and life goals. I write this as I count the amount of times I said it yesterday. I think I'm up to 7. But that's why it's a good idea to help yourself out and prep for meals beforehand. Let's recycle those take out menus together. 


Pork Belly Lettuce Wraps

About 2 servings

1 head of red lettuce
1/4 cup ssamjang
2 cups cooked white rice
1/2 lb. thin pork belly 


  1. Wash and dry the red lettuce. Cut off the root end, and snap off the hard stems at the end of the big leaves. Save the smaller leaves and core from the middle of the lettuce head.
  2. Cut the thin pork belly in half, then cook in a medium-high heat skillet about 2-3 minutes on each side. These will cook very quickly, so make sure to keep an eye on it. 
  3. Assemble the lettuce wrap by taking a big leaf, a small spoonful of rice, about 1/4 teaspoon of ssamjang, and as much pork belly wanted. Eat with the smaller leaves dipped in the ssamjang.