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Mick's Meat Barns Weekend Special - Pork Belly @ $9/kg! Plus Dinner Inspiration

This weekend at Mick's Meat Barn we have our succulent Pork Belly on special for only $9 per kilo ... Perfect for this week's dinner inspiration!

Vietnamese Inspired Crispy Pork Belly Lettuce Wraps

Ingredients (Pork Belly):
1-1.5kg piece Mick's Meat Barn Pork Belly
3 tbsp Ground Sea Salt
3 tbsp Brown Sugar
1 tsp Dried Chilli Flakes
1/2 tsp Chinese Five Spice
Cracked Black Pepper, to taste

Ingredients (Salad):
1 Iceberg or Oak Lettuce
1 Carrot, julienne
1 Cucumber, julienne

Ingredients (Vermicelli Noodles & Green Shallot Oil):
4 Green Shallots, finely sliced
1/2 cup of Olive Oil
250g Vermicelli Noodles
A pinch of Sea Salt

Ingredients (Dipping Sauce):
1/4 cup Water
1/4 cup Fish Sauce
2 tbsp of Fresh Lime Juice
2 tbsp Rice Wine Vinegar
1 tbsp Raw Sugar
1/2 Stem Lemon Grass, bruised and finely chopped
2 Long Red Chillis, deseeded and finely chopped
1-2 Garlic Cloves, minced or finely chopped


Method (Pork Belly):
Step One - Score the pork belly skin (Skip this step if your friendly Mick's Meat Barn Butcher has alredy done this). Mix the sea salt, soft brown sugar, chinese five spice, dried chilli flakes, and cracked black pepper. Rub the spice mix all over the pork. Refrigerate for at least 2-3 hours, uncovered.
Step Two - Heat the oven to 150C. Place the pork belly skin-side up on a rack in a roasting tray. Add water to just below the rack. Bake for three hours, or until soft.
Step Three - Increase the heat of the oven to 220C and bake for another 30 minutes to crisp the skin.
Step Four - Remove the pork from the oven and set aside covered for 15 minutes. Cut the pork belly into long slices, then across into quarters.

Method (Salad):
Step One - Separate the lettuce leaves, wash and spin-dry. Prepare the salad ingredients.

Method (Vermicelli Noodles & Green Shallot Oil):
Step One - Soak the vermicelli noodles in warm water according to the instructions on the packet. Drain. Spread out on a heat proof pan.
Step Two - In a small frying pan, heat the oil over a medium-high heat for 1 minute. Remove the oil from the heat and set aside, allowing the oil to come up to room temperature.
Step Three - Using kitchen sissors, cut the noodles into bite size pieces. Pour the Green Shallot oil over the top, toss to combine

Method (Dipping Sauce):
Step One - In a small bowl wisk together the water, fish sauce, lime juice, rice wine vinegar, raw sugar, lemon grass, red chilli and garlic cloves.

To Serve - Layer the lettuce leaves with the noodles, pork belly and salad ingredients, before topping with the dipping sauce. Serve.

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