Recipe Inspiration

Ingredients...

800g pork belly – skinned & thinly sliced

100g onion – peeled & finely sliced

100g carrot – peeled & finely sliced on the diagonal

100g white cabbage – sliced

40 large baby gem leaves, washed

400g cooked sticky rice

Water as needed

Marinade

40g gochugaru

30g gochujang

60ml soy sauce

30ml mirin

90ml apple juice

20ml sesame oil

60g garlic purée

60g ginger purée

20g Essential Cuisine Asian Aromatic Base

Method...

1. Place the pork, onion, carrot, cabbage and all the marinade ingredients in a bowl, mix gently but well. Cover and place in the fridge overnight to marinate.

2. Place 2 large frying pans over a medium heat, add the pork with a little water, cooking for 20 minutes stirring occasionally until cooked.

3. Place the cooked rice in the lettuce cups, top with the pork.

4. Serve.