Grilled Crispy Pork Belly Wraps

Crispy pork belly served with lettuce and a spicy dipping sauce.

5 from 1 vote

Grilled Crispy Pork Belly Wraps

This recipe is legitimately the meal of my dreams. Pork belly marinated and grilled crispy to absolute perfection – tender pork belly on the inside, with the top bite having that huge crunch.

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner

Cuisine: Asian, Chinese, Thai

Servings:

Author: Lindsey Baruch

Ingredients

1 cup rice
1 pound pork belly
1-1/2 cup salt
1 head of butter lettuce (for the wraps)

Marinade

1/3 cup soy sauce
1/3 cup rice wine vinegar
1 1/2 tablespoon brown sugar
4 garlic minced
1-2 tsp sesame oil

Spicy Chili Paste

5 dried chilies (charred)
1/2 tablespoons sesame seeds
1/2 teaspoon brown sugar
1 teaspoon vinegar
1 teaspoon water
1 teaspoon salt
2 tablespoon oil

Instructions

Dry your pork belly with a paper towel. Preheat your oven or grill to 360F and begin making your marinade by mixing soy sauce, rice wine vinegar, brown sugar, sesame oil and mincing your garlic.
In a deep dish big enough for the pork belly, layer it on the marinade keeping the top of the skin dry. (This helps with the crispy process). Marinate your pork belly from 3hrs – overnight. Set aside.
In the meantime, make your chili paste by charring 5 dried chiles of your choice on a dry skillet. (about 15-20 minutes). Place in a blender or food processor with Picaflor hot sauce, Picaflor flakes, sesame seeds, brown sugar, vinegar, water, salt and oil. Blend until a creamy chili sauce/ paste forms. Add more water or flakes, hot sauce if needed. (Pro-Tip: the sauce + flakes denature when heated, so if you are seeking full probiotic aspect and not just the spice, the products shouldn’t be heated prior.)
On a baking dish preferably with holes on it, place your marinated pork belly and roast in the oven or on your grill for 40-50 minutes. Before you place in the oven/grill, lather on 1 cup of salt on the skin of the pork belly. If you find the salt is falling off, you can lather a small amount of water or vinegar to help it stick. Place in the oven.
(Tip: If you’re doing it in the oven, place foil underneath the dish so the juices can catch there as well as a layer of water to help the cooking process.)
After 40-50 minutes, you should easily be able to take off the top layer of salt. Take off and place in the oven for another 30-45 minutes on 430F until it is crispy on the top, cooked through and golden brown. Let cool, slice and serve with your chili paste, rice and lettuce wraps.

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