Serve these hearty and satisfying lettuce wraps filled with pork and corn along with a tall glass of cold milk to help mellow out the robust flavours.
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.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!