spring

Pork Belly ‘Yuk Sung’ Lettuce Wraps

October 27

These Pork Belly ‘Yuk Sung’ Lettuce Wraps are an alternative to the traditional roast and this dish means a lot to me having featured on my wedding menu!

Serves 6
3-5 hours

Method

1. Preheat the oven to 160°C.
2. Arrange the onions on a tray and place the pork on top. Combine the star anise, ginger, garlic, soy, oyster, rice wine, sugar and sesame oil in a bowl with the five spice. Pour over the pork and rub in.
3. Cover with foil and roast for 3-3.5 hours until really tender.
4. Meanwhile, shred the spring onions and put into a bowl of iced water to crisp and curl up. Toss the carrot and celery with the vinegar, pinch of sugar and remaining 1tbsp of sesame oil.
5. Once the pork belly is very tender and falling apart, skim off any fat from the roasting tin then use two forks to shred it into the remaining sauce and allow to cool a little.
6. Serve the lettuce leaves piled with the sticky pork belly, the crispy spring onions and pickled vegetables, wrap up and devour.

For the pork:

1 onion, cut into thin wedges

1.5 kg pork belly, skin removed

3 star anise

5cm piece fresh ginger, grated

4 garlic cloves, finely sliced

4 tablespoon dark soy sauce

4 tablespoons oyster sauce

3 tablespoon rice wine or dry sherry

1tbsp soft brown sugar

2 tablespoon sesame oil

2 tsp Chinese five-spice powder

For the salad:

1 bunches spring onions, trimmed

2 carrots, peeled and shredded finely

1 stalk celery, very finely sliced

2tsp rice wine vinegar

1 tsp caster sugar

1 iceberg lettuce, leaves separated

2 tbsp toasted sesame seeds, to serve

Hoisin sauce, to serve