Pork Belly Lettuce Wraps with an Apple and Fennel Salad

Pork belly, if cooked just right, has an inherent balance to it. A textural balance. A crispy exterior with a tongue-tender interior creates a lovely symmetry for the palate. But unfortunately, it is also more than half fat and very decadent.

Now, try pork belly paired with light flavors. It is no longer just texturally balanced but something different entirely. These pork belly lettuce wraps are topped with a sweet fennel and apple salad with an earthy miso dressing. This makes a sexy and inviting appetizer, or have several as a main course.

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Pork Belly Lettuce Wraps

(8 wraps)

2 tablespoons white miso

3 tablespoons apple cider vinegar

1 teaspoon olive oil

salt and pepper

1 apple, peeled and small dice

1/4 fennel bulb, sliced very thin (mandoline if you have it)

1 teaspoon oil

200g braised pork belly

8 iceberg lettuce leaves

a small handful cilantro

Whisk together the miso and the vinegar, slowly add in the olive oil as well as small pinch of salt and pepper. Set aside. Dice the apple and slice the fennel as thinly as you can. Add to the vinaigrette.

Heat a small skillet to medium high heat. Dice the pork belly into 1cm cubes and sprinkle with salt and pepper. Add the 1 teaspoon of oil to the skillet and saute until crispy and golden brown. Remove and drain on paper towels.

Divide the pork between the lettuce, top with the fennel salad and some cilantro.

Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time:15 minutes