- Start with the crispy pork belly. Cut the slices in to small bite sized pieces and fry over a medium heat in a dry pan for 10 – 15 minutes until the fat renders and the pieces become lovely and crispy. For the last few minutes add 1 tbsp of soy sauce and 1 tbsp of honey to the pan and let it bubble and become sticky, coating the pork belly in the glaze.
- While the pork belly is frying you can prepare the other elements. Cook the vermicelli noodles as per the packet instructions, then drain them and run under cold water to stop them cooking. Drizzle over a little sesame oil to stop them sticking and then set aside.
- For the sauce, mix together the grated ginger, siracha, remaining 1 tbsp of honey and soy, and sesame oil in a small bowl. Add a pinch of Maldon Original Sea Salt flakes and taste to check the seasoning. Set aside.
- Now you can assemble the lettuce cups. Place the baby gem leaves across a platter and then load each one with some vermicelli noodles, julienned carrot and cucumber, followed by the sticky pork belly, a drizzle of the sauce and some Thai basil leaves and sesame seeds for garnish. Add lime wedges to the platter for everyone to squeeze over. Finish with a final pinch of Maldon Original Sea Salt flake and serve.
Serving: 2 people
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients
350g pork belly slices
2 tbsp honey
2 tbsp soy sauce
1 thumb sized piece of ginger, grated
2 tbsp siracha
1 tsp sesame oil
A pinch of Maldon Original Sea Salt flakes
150g vermicelli rice noodles
2 little gem lettuce, leaves separated (centre core discarded)
½ cucumber, julienned
1 large carrot, julienned
1 tbsp of mixed black and white sesame seeds
1 lime, cut into wedges
Handful of Thai basil or coriander leaves
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