Description
These Pork Belly Banh Mi Lettuce Wraps are a delicious and fresh twist on the classic Vietnamese sandwich, perfect for a low-carb meal.
Ingredients
Scale
- 1 pound pork belly
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 head romaine lettuce, leaves separated
- 1/2 cup pickled carrots
- 1/2 cup cucumber, sliced
- 1/4 cup cilantro leaves
- 1 jalapeño, sliced
Instructions
- Preheat the oven to 300°F (150°C).
- Score the pork belly skin with a knife and season with fish sauce, soy sauce, sugar, garlic, and ginger.
- Place the pork belly on a rack in a roasting pan and roast for 2-3 hours until tender.
- Remove from the oven and let it cool, then slice into strips.
- To assemble, take a lettuce leaf, add pork belly, pickled carrots, cucumber, cilantro, and jalapeño.
- Wrap the lettuce around the filling and enjoy!
Notes
- For extra flavor, marinate the pork belly overnight.
- Make sure to use fresh ingredients for the best taste.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Roasting
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg