Pork Belly Lettuce Cups

Pork belly lettuce cups

Serves: 6 | Preparation Time: 15 mins | Cooking Time: 1 hr 25 mins

1kg Tasman Pork Belly,  rind on roast, boneless and cut into squares
Salt flakes
1 butter lettuce, washed
1 cucumber, sliced thinly
½ cup red capsicum curls
Spring onion curls to garnish

1 cup sweet chilli sauce
2 teaspoons fish sauce
1 tablespoons fresh ginger, grated


  1. Place the pork belly onto a chopping board and pat the rind dry with paper towel, score the pork rind thinly with a sharp knife.
  2. Rub the rind with a little oil and sprinkle with flaked salt.
  3. Place the pork belly into a shallow roasting dish and roast in the preheated oven 240⁰C for 30 minutes.
  4. Reduce oven temperature 180⁰C for a further 40 minutes. Remove pork belly from the oven and allow to rest for 10 minutes.
  5. Cut the pork belly into small squares and place 3-4 onto each lettuce leaf.
  6. Garnish with sliced cucumber, capsicum curls and spring onion curls. Drizzle with a little sweet chilli and ginger sauce.
Results may vary.