- Large bowl
- Large non-stick skillet
- 12 oz (350 g) sliced pork belly
- 1 tbsp (15 mL) soy sauce
- 1 tbsp (15 mL) chili powder
- 1 tbsp (15 mL) granulated sugar
- 1 tbsp (15 mL) sesame oil
- 1 tbsp (15 mL) gochujang (Korean chili paste)
- 1 tbsp (15 mL) honey
- 1 tbsp (15 mL) mirin or rice vinegar
- 1 tbsp (15 mL) minced garlic
- 2 tbsp (30 mL) canola oil
- 1 white onion, thinly sliced
- 2 tbsp (30 mL) butter
- 1 can (341 mL) corn, drained with liquid reserved
- 1 tbsp (15 mL) mayonnaise
- 3/4 cup (175 mL) shredded Cheddar cheese
- 2 green onions, thinly sliced
- Lettuce leaves (such as Boston, red or green leaf or Romaine)
- Kimchi and banchan, for serving
- Cut each pork belly slice into 4 pieces. In large bowl, whisk together soy sauce, chili powder, sugar, sesame oil, gochujang, honey, mirin and garlic. Pour sauce over pork, tossing to coat evenly. Refrigerate for 30 minutes.
- Heat oil in large nonstick skillet set over medium heat; cook pork, turning as needed, for 7 to 10 minutes or until curled around edges and caramelized. Transfer to plate. Add onion to skillet; cook, stirring often, for about 10 minutes or until softened. Return pork to skillet, tossing to combine; remove from heat.
- Meanwhile, melt butter in small nonstick skillet set over medium heat; add corn, 2 tbsp (30 mL) reserved liquid from can and mayonnaise. Bring to simmer; cook for about 3 minutes or until heated through and slightly thickened. Sprinkle cheese over top; cook for 3 to 5 minutes or until cheese is melted. Sprinkle with green onions.
- To serve, place 2 or 3 pieces of pork in a lettuce leaf and top with a spoonful of corn mixture. Roll up to enclose filling. Serve with kimchi and banchan.