This is from Bon Apeitit. Instead of pork belly I used pork shoulder that had a nice layer of fat on it. It has a nice Asian flavor. It can be used in lettuce cups, rice bowls and in fried rice. It could even use it in tacos. Use a good size pork shoulder as there is lots of uses for leftovers.
Crispy Pork Lettuce Wraps With Spicy Cucumbers
Ingredients
SERVINGS: 2
1 12-ounce piece skin-on pork belly (about 4x3½x1¼ inches) (I used 4 lbs of pork shoulder)
Kosher salt, freshly ground pepper
2 tablespoons light brown sugar, divided (I used 2 Tbs as a rub, and 2 Tbs in the marinade)
4 chiles de árbol (I used 10 chilis)
2 star anise pods (I used 6 star anise)
2 tablespoons soy sauce (I used 6 Tbs)
2 Persian or kirby cucumbers, thinly sliced
2 scallions, thinly sliced
½ red chile (such as Fresno or jalapeño), thinly sliced
2 tablespoons unseasoned rice wine vinegar
3 tablespoons gochujang (Korean red pepper paste)
3 tablespoons white miso (I couldn't find miso so used some soy sauce)
1 small head of lettuce (such as Little Gem or romaine hearts), separated into leaves
½ bunch mint
½ cup kimchi (optional)
Preparation
1. Diagonally score fat side of pork belly, cutting through fat but stopping at flesh and spacing about ¼" apart. Season pork with salt and pepper and sprinkle with 1 Tbsp. brown sugar. Wrap tightly in plastic wrap and let sit at least 2 hours, or chill up to 2 days.
2. Preheat oven to 400°. Unwrap pork and place in the smallest baking dish you can.
3. Add chiles de árbol, star anise, soy sauce, remaining 1 Tbsp. brown sugar, and 1¼ cups water.
4. Roast until most of fat has rendered, meat is tender, and top is browned and crisp, 2–2½ hours.
5. Meanwhile, toss cucumbers, scallions, red chile, and vinegar in a small bowl to combine.
6. Mix gochujang and miso in another small bowl.
7. Transfer pork to a cutting board; let rest 10 minutes. Pour off pan juices into a measuring glass. Skim fat from surface.
8. Slice pork into ½" slices (or shred if used pork shoulder), transfer to a platter, and pour pan juices over.
9. Serve with lettuce for wrapping and cucumber salad, mint, kimchi (if using), and gochujang-miso mixture for topping.
