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Korean-Style Spicy Pork Belly Lettuce Cups

Korean-Style Spicy Pork Belly Lettuce Cups

Rating
4rating out of 5

(737 reviews from our customers)

Prep Time

30 min

Cuisine

Asian

Get ready to try jokbal, thin slices of fiery pork and rice in lettuce cups from Korea. We've given it a Gousto twist by using pork belly slices for added richness and speed. Masjoh-eun (delicious)!

Prep Time

30 min

Cuisine

Asian

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Little-gem-lettuce
1 little gem lettuce
garlic-clove
1 garlic clove
fresh-ginger
15g fresh root ginger
cucumber
1/2 cucumber
Pork belly
1 x 300g British pork belly
chilli flakes 3.18
1/2 tsp dried chilli flakes
honey-pot
1 honey pot (25g)
basmati-rice
130g basmati rice
Sriracha hot chilli sauce
1 sriracha hot chilli sauce sachet (8ml)
Soy-sauce-sachet
1 soy sauce sachet (15ml) †
green chilli
1 green chilli
You Will Need
Pestle & mortar, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 little gem lettuce
  • 1 garlic clove
  • 15g fresh root ginger
  • 1/2 cucumber
  • 1 x 300g British pork belly
  • 1/2 tsp dried chilli flakes
  • 1 honey pot (25g)
  • 130g basmati rice
  • 1 sriracha hot chilli sauce sachet (8ml)
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 green chilli
Typical Values per 100g per serving
Energy 785 kJ
188 kcal
3345 kJ
800 kcal
Fat
of which saturates
8.5 g
2.9 g
36.3 g
12.4 g
Carbohydrate
of which sugars
16.1 g
3.1 g
68.8 g
13.3 g
Fibre 0.6 g 2.6 g
Protein 11.3 g 48.3 g
Salt 0.37 g 1.58 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 little gem lettuce
little gem lettuce
1 garlic clove
garlic
15g fresh root ginger
ginger
1/2 cucumber
cucumber
1 x 300g British pork belly
pork belly (100%)
1/2 tsp dried chilli flakes
dried chilli flakes
1 honey pot (25g)
blossom honey
130g basmati rice
basmati rice
1 sriracha hot chilli sauce sachet (8ml)
chilli, sugar, garlic, salt, water, acidity regulator: acetic acid, citric acid, stabilizer: xanthan gum, preservative: potassium sorbate. May contain peanut
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 green chilli
green finger chillies (100%)
Allergens
  • Allergens highlighted by † (gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

2

Pat the pork belly dry with kitchen paper

Chop the pork belly in half lengthways, then slice into 8 [16] slices and season generously with salt

3

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Once hot, add the pork belly slices and cook for 15-18 min, turning every couple of minutes until very golden, crisp and cooked through (no pink meat!)

Tip: Reduce the heat to medium after approx. 5 min, once the pan gets very hot!

4

Meanwhile, peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

5

Add the chopped garlic (not a fan of raw garlic? Just add a little!) and ginger to a pestle & mortar and grind to a paste

Add 2 tbsp [4 tbsp] vegetable oil with the sriracha, 1 tsp [2 tsp] sugar and half the soy sauce (save the rest for later!)

Stir it all together – this is your spicy sauce

6

Chop the root[s] from the little gem lettuce and separate the leaves

Cut the cucumber in half and scrape out the inner seeds with a teaspoon, throw the watery seeds away

Slice the cucumber into thin batons

Slice the green chilli[es] into rounds

7

Once the pork is cooked through and crispy, add the dried chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 30 secs further

Add the remaining soy sauce and honey and cook for 1 min further, turning the pork until it's fully coated and sticky – this is your sticky pork

8

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Fill the lettuce leaves with some cooked rice, cucumber batons, sticky pork and sliced green chilli (not a fan of spice? Just use a little chilli!)

Enjoy!

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