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Pork Belly Lettuce Cups Recipe

Cooking time varies
Prep Time 15 mins
Servings 6



  • 1 pound pork belly
  • 1/2 cup dark soy sauce
  • 2 tablespoon Chinese rice wine (or dry sherry)
  • 1/2 cup water
  • 5 whole star anise
  • 8 pieces thinly sliced ginger
  • 2 tablespoon honey
  • 1 tablespoon cooking oil


  • 1 head iceberg or Boston bibb lettuce, torn into cups
  • 1 bell pepper, julienned
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 2 tablespoon tablespoons seasoned (sweetened) rice vinegar
  • fresh cilantro


  • Heat oven to 200F.
  • Scrub the skin of the pork belly with a handful of salt or sugar. Rinse and pat dry.
  • In a pot, stir together the dark soy sauce, wine, water star anise, ginger and honey. Add in the pork belly. Create a snug tent with the tin foil - use your hands to mold the tin foil over the pork belly and liquid. Cover pot with lid.
    NOTE: If you are cooking sous vide, omit the water, and just add all ingredients to sous vide bag. Sous vide 176F/80C for 6-8 hours.
  • Roast at 200F for 4-6 hours. When done, lift out pork belly and dice. From the sauce, discard the ginger and star anise. Simmer the sauce for a few minutes, until reduced and thickened.
  • To make the slaw, combine bell peppers, carrots and cucumber with the seasoned vinegar. Taste, and adjust with more vinegar if needed. Slaw should be slightly sweet and tangy.
  • Heat a wok or saute pan over high heat. When hot, swirl in the cooking oil. Add the pork belly dice in a single layer and let cook for 1 minute, stir and repeat for all sides of the pork belly. Add in the reduced sauce and stir well, let sauce reduce even more (about 1 minute). Serve with lettuce cups and top with a sprig of cilantro.
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