I apologise to my long time readers but I do love anything eaten in lettuce cups and so while this may look familiar it’s the recipe for Gochujang Pork Belly Strips that are the standout here. You can get pork belly strips quite easily here in Ireland in the butchers and supermarkets. They are quite versatile and a worthwhile addition to your shopping list. Here they rely on Korean gochujang, a fermented chilli paste which is an essential ingredient in Korean cuisine. You can find it in most Asian specialty shops and it keeps well for a couple of months in the fridge. The recipe will work with the more readily available sriracha sauce but it’s worth seeking out gochujang to add to your regular cooking routine.
Serves 6 
60mins For the pork belly strips:
28oz pork belly strips
2 tbsp gochujang paste
3cm fresh ginger, grated
3 cloves garlic, grated
2 tbsp soy sauce
1 tbsp sesame oil
3 tbsp honey
2 tbsp mirin
For the quick pickled cucumber:
4 tbsp rice vinegar
2 tbsp caster sugar
Good pinch of red chilli pepper flakes
1 cucumber, deseeded and julienned
½ mooli/daikon, peeled and julienned (optional)
To serve:
10.5oz sticky rice
3 tbsp toasted sesame seeds
1 head butter lettuce, leaves separated
Large bunch coriander, leaves picked
Large bunch fresh mint, leaves picked
For the pork belly strips:
800g pork belly strips
2 tbsp gochujang paste
3cm fresh ginger, grated
3 cloves garlic, grated
2 tbsp soy sauce
1 tbsp sesame oil
3 tbsp honey
2 tbsp mirin
For the quick pickled cucumber:
4 tbsp rice vinegar
2 tbsp caster sugar
Good pinch of red chilli pepper flakes
1 cucumber, deseeded and julienned
½ mooli/daikon, peeled and julienned (optional)
To serve:
300g sticky rice
3 tbsp toasted sesame seeds
1 head butter lettuce, leaves separated
Large bunch coriander, leaves picked
Large bunch fresh mint, leaves picked
Roasting tin
