Crispy Pork Belly and Kimchi Rice Wraps
Ingredients
- 1 pound pork belly, cut in 1 inch thin strips
- 2 Tbsp low sodium soy sauce
- 2 tsp rice vinegar
- 1/2 tsp sesame oil
- 3 tsp sugar
- 1/2 tsp salt
- dash of white pepper
- 1/2 cup kimchi, drained
- 3 stalk green onion, use green parts only and cut into 2 inch pieces
- 16 small rounds rice paper
- olive oil for pan frying
Dipping sauce
- 2 Tbsp low sodium soy sauce
- 2 tsp gochujang
- 1 tsp honey
- 1 Tbsp water
Preparation
Mix the dipping sauce ingredients in a small bowl and set aside
Add the pork belly, soy sauce, rice vinegar, sesame oil, sugar, salt, and white pepper to a bowl, mix well, and marinate for at least 2 hours
In a pan over medium heat, pan-fry the pork belly on each side until golden brown and cooked through, about 3-4 minutes per side, then remove from heat
Dip one piece of rice paper in warm water, add a few strips of pork belly, 1-2 tablespoons of kimchi, and 1-2 pieces of green onion, fold both sides, and roll up to make a small package
Double wrap the bite by dipping another piece of rice paper in warm water and enclosing the package, then roll again
In a pan over medium heat, add 2 tablespoons of olive oil and the wrapped bites, then fry on each side for about 3-4 minutes until crispy and brown
Tips
If you only have larger rice paper sheets, add more filling to the wraps
