Pork belly lettuce cups

Prep time 15 minutes Cook time 1 hour 25 minutes

Serves 6 people



  • 1kg square pork belly rind on roast, boneless
  • Oil
  • 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. 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. 2.
    Rub the rind with a little oil and sprinkle with flaked salt.
  3. 3.
    Place the pork belly into a shallow roasting dish and roast in the preheated oven 240⁰C for 30 minutes.
  4. 4.
    Reduce oven temperature 180⁰C for a further 40 minutes. Remove pork belly from the oven and allow to rest for 10 minutes.
  5. 5.
    Cut the pork belly into small squares and place 3-4 onto each lettuce leaf.
  6. 6.
    Garnish with sliced cucumber, capsicum curls and spring onion curls. Drizzle with a little sweet chilli and ginger sauce.

General Information

To make perfect crackling remove pork belly roast from the packaging and place on a plate uncovered overnight to dry the rind.

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