Korean Pork Lettuce Wraps

Any Asian market near you, that's the best place to look for it, will have slabs or sliced pork belly. It is actually the cut that bacon is made from but it is not cured. It is really delicious and tender!

• 1 lb pork belly, sliced in ¼ inch thick slices
• 2 Tbsp. honey
• 2 Tbsp. soy sauce
• 1 Tbsp. oyster sauce (optional)
• 2 garlic cloves

Grill the pork belly slices over medium high heat. Cook until the pork is fully cooked and reaches your desired texture.
Combine honey, soy sauce, oyster sauce, and garlic in a bowl. Stir well to mix. Place pork belly on paper towel to drain fat/oil. In a pan, over medium heat, add the pork and the sauce together and stir well, and continue to cook until the sauce thickens. Cut into 2 inch pieces. 

For the green onion salad:

• 10-12 green onions, finely shredded or sliced lengthwise
• 1 tablespoon sesame oil
• 1 teaspoons crushed red pepper
• Season with kosher salt
• Roasted sesame seeds

Combine the shredded green onions, sesame oil, and pepper in a medium-sized bowl. Toss together and season with salt. Taste and adjust any ingredients as necessary. Lightly sprinkle some roasted sesame seeds over the top, mix together one last time and set aside.

For the dipping sauce mix together:

• 1 clove of garlic (minced)
• 1 tablespoon of red hot pepper paste
• 1 tablespoon of soybean paste
• 1 tablespoon of soy sauce
• 1/2 teaspoon of sesame oil
• 1 green onion (chopped)
• 1 tsp honey

ASSEMBLY:

• 2 heads green leaf or Boston Bibb Lettuce, washed and separated
• 2 cups cooked white rice
• Shredded carrots
• Green Onion Salad (recipe above)

Place a piece of lettuce and top with some rice 1-2 pieces of pork belly. Top with a little of the green onion salad, shredded carrots and a bit of the dipping sauce mixture. Finish with any other toppings you desire. Wrap and eat!