Recipes // Sandwiches and Wraps // Pork Belly Lettuce Wrap

Pork Belly Lettuce Wrap


By Chef Ben Ford


  • 12 ounces crispy pork belly (see recipe)
  • 1 large carrots
  • 2 cups cabbage, sliced thin
  • 1 fresno chile, sliced thin
  • 1 serano chile, sliced thin
  • ½ cup fresh cilantro, leaves picked
  • ½ cup fresh mint, leaves picked
  • 1 each cucumber, sliced thin
  • 1 teaspoons sriracha
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar
  • Pickled Green Papaya
  • 2 heads butter lettuce
  1. In a medium sauté pan, sauté 2” pieces of pork belly.
  2. In a medium mixing bowl, combine cilantro, mint, cabbage, carrots, chilies, cucumber, green papaya, sriracha, olive oil, lime juice, and rice vinegar together.
  3. Prepare pieces of lettuce head to form cups.
  4. Place a piece of sliced pork belly on the lettuce and top with slaw.
  5. Garnish with roasted peanuts.


Pork Belly


  • 3 tablespoons fennel seed
  • 3 tablespoons cumin seed
  • 3 tablespoons coriander seed
  • 8 teaspoons black peppercorn
  • 2 pieces star anise
  • 2 pieces cinnamon stick
  • 2 teaspoons black peppercorn
  • 1 Tablespoon whole clove
  • 1 orange zest
  • 1 cup  salt
  • 2/3 cup sugar
  • 1/2 pork belly (approximately 5 lbs.)
  • 2 quarts chicken stock


  1. In a coffee grinder or food processor, grind all spices.
  2. Transfer to a bowl and stir in the orange zest, sugar, and salt.
  3. Rub the pork belly with the dry cure and refrigerate for 48 hours.
  4. On day 2, rinse the pork belly and place in a large roasting pan.
  5. Preheat the oven to 200°F.
  6. Cover belly with rich chicken stock and cover pan.
  7. Place in oven and cook overnight, about 6 hours.
  8. Remove belly from braising liquid, drain, and cut into serving pieces.
  9. To serve, sear the fat side of the belly until crispy and glaze with bbq sauce.

Pickley Green Papaya

Makes 2 cups


  • 2 cups green papaya, cut into pieces about 2-inch strips
  • ½ cup rice wine vinegar
  • ¼ cup water
  • ½ cup sugar
  • 2 teaspoons Kosher salt
  • 1 star anise
  • 1 two-inch piece of ginger, peeled and smashed


  1. Cut green papaya into 2-inch strips. Place into a quart-size container. Continue peeling and cutting until you’ve filled the quart-size measure
  2. Combine vinegar, water, sugar, salt, star anise, and ginger in a large saucepan. Bring to boil, stirring to dissolve the sugar and salt.
  3. When this mixture reaches a boil, remove pan from heat and pour over the green papaya.
  4. Cool for one hour.
  5. Refrigerate. Its best chilled.
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