Red Wine Marinated Pork Belly Lettuce Wraps
These savory pork belly bites are marinated in red wine for depth, seared until caramelized, and served in crisp romaine leaves with crunchy crushed peanuts.
This signature dish perfectly balances the intense richness of pork belly with the acidity of a red wine marinade. The addition of crushed peanuts and crisp lettuce leaves creates a satisfying contrast of textures that makes every bite feel both indulgent and refreshing.
Ingredients
- 500 g pork belly, cut into cubes
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp pepper powder
- 2 tbsp soy sauce
- 100 ml dry red wine
- 50 g peanuts, crushed
- 1 head romaine lettuce
Instructions
- 1Prepare the pork belly
Place the raw pork belly cubes into a stainless steel mixing bowl. Ensuring the meat is cut into uniform pieces allows the marinade to penetrate evenly and cook at the same rate.
Tip: Pat the pork belly dry with a paper towel before placing it in the bowl to help the seasonings adhere better. - 2Add salt
Begin the seasoning process by sprinkling a spoonful of salt evenly over the raw pork belly pieces. The salt will help draw out moisture and allow the upcoming flavors to penetrate the meat.
Tip: Use coarse sea salt or kosher salt if available, as it provides a cleaner flavor compared to regular table salt. - 3Add sugar
Add sugar to the pork belly cubes. The sugar will balance the savory flavors of the soy sauce and the acidity of the red wine, while also helping the pork caramelize beautifully when cooked later.
Tip: You can substitute white sugar with brown sugar or crushed rock sugar for a deeper flavor profile. - 4Season the pork belly
Add pepper powder to the raw pork belly pieces in the bowl. Ensuring the seasoning is evenly distributed will enhance the depth of flavor once the pork is marinated and cooked.
Tip: For the best flavor, make sure to coat every side of the pork belly pieces. - 5Pour in soy sauce
Pour soy sauce directly over the seasoned pork belly. This will provide the main savory umami profile and give the meat a rich, appetizing dark brown color as it marinates.
Tip: Use a mix of light soy sauce for flavor and a touch of dark soy sauce for a deeper color. - 6Marinate with red wine
Pour red wine into the bowl with the pork belly. The red wine helps to cut through the rich fat of the pork, tenderizes the meat, and adds a sophisticated depth of flavor to the dish.
Tip: You dont need expensive wine for this; any dry red wine that you enjoy drinking will work perfectly for the marinade. - 7Sear the pork belly
Place the marinated pork belly pieces into a hot electric pan. Cook and flip them occasionally until the surface is browned and the fat is rendered, ensuring the meat is cooked through.
Tip: Keep the pan at a steady heat to achieve a nice golden-brown crust without burning the marinade. - 8Assemble the lettuce wrap
Take a piece of cooked pork belly, coat it thoroughly in crushed peanuts, and place it onto a fresh romaine lettuce leaf. The crunch of the peanuts and the freshness of the lettuce provide a perfect contrast to the richness of the pork.
Tip: Use a fresh, crisp romaine leaf to ensure the best texture for your wrap.
