NewsBite

Advertisement
Good Food logo

Braised pork and kimchi lettuce wraps

Adam Liaw
Adam Liaw

Advertisement
Coconut water-braised braised pork and kimchi wraps.
Coconut water-braised braised pork and kimchi wraps.William Meppem

Sadly, if you only cook Asian food when the weather is warm, you're missing out. There are plenty of slow-cooked Asian dishes that are as comforting as a mother's hug; think soups, grilled meats and punches of chilli, which make for great cold-weather feasting that won't leave you feeling bloated. These Korean pork and kimchi wraps are another great example of food that's light but big on comfort. Coconut water gives this simple dish a flavour edge.

Advertisement

Ingredients

  • ¼ cup castor sugar

  • 750ml coconut water

  • ¼ cup fish sauce

  • 2 tbsp dark soy sauce

  • 1 tbsp dark rum

  • ¼ cup palm sugar

  • 1 head garlic

  • 1 onion, thickly sliced

  • 1.2kg pork belly, skin and bone removed, cut into 5cm strips

  • 1/2 cup Japanese mayonnaise

  • 1 1/2 cups kimchi

  • 1 head butter lettuce

Method

  1. 1. In a large saucepan, heat caster sugar and 2 tbsp of water over medium heat for around 10 minutes, until it forms a dark caramel. Add the coconut water, fish sauce, soy sauce, rum and palm sugar, and stir until the caramel and sugar are dissolved.

    2. Add garlic and onion and bring to a simmer.

    3. Add the pork belly and enough cold water to cover the pork. Simmer covered for 45 minutes, then uncover, stir and simmer for a further 45 minutes until the pork is tender and the liquid is reduced.

    4. Remove pork and slice into 1cm slices. Continue to reduce liquid to a pourable glaze.

    5. Pour the glaze over the sliced pork and bring to the table with the remaining ingredients.

    To serve, place a piece of pork and a few slices of kimchi in lettuce leaf and top with a little mayonnaise.

    Note: Check sauces are gluten-free if required

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Adam Liaw

Original URL: https://www.theage.com.au/goodfood/recipes/braised-pork-and-kimchi-lettuce-wraps-20160606-4g2jr.html