Gluten-Free Korean Pork Belly Lettuce Wraps
Tender braised pork belly glazed with savory doenjang and honey, served in crisp lettuce cups with perilla leaves, steamed rice, and quick-pickled radish. This Korean barbecue-style dish balances rich, caramelized meat with fresh vegetables and tangy accompaniments. Perfect for interactive dinners where guests assemble their own wraps, creating personalized bites with varying ratios of protein, vegetables, and sauce. The slow-braising method ensures incredibly tender meat while the final roasting develops a beautiful caramelized exterior that contrasts beautifully with the cooling lettuce and aromatic perilla leaves.
Ingredients
- 4 tablespoons doenjang (Korean soybean paste)miso paste1:1gluten-free optionadds soy
slightly different flavor
- 1 3- to 3 1/2-pound boneless, skin-on pork bellybeef short ribs1:1ketopaleo
similar cooking method
- 1 onion
- 8 cloves garlic
- 7 scallions
- 6 thick slices fresh ginger, unpeeled
- 2 tablespoons honey
- 1 ½ tablespoons fresh ginger, grated peeled
- 1 teaspoon gochujang (korean chili paste)
- red or green lettuce leaves
- perilla leaves (ggaennip)(optional)shiso or basil1:1herb alternatives
different aroma profile
- steamed white rice
- ½ cup plus 1 tablepsoon doenjang (Korean soybean paste)miso paste1:1gluten-free optionadds soy
slightly different flavor
- ¼ cup gochujang (korean chili paste)
- ¼ cup mirin
- 2 tablespoons roasted sesame seeds
- 1 tablespoon toasted sesame oil
- 2 cloves garlic
- 2 scallions
- 6 ounces Korean white radish (mu) or daikon
- 1 ½ tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar
- 1 ½ tablespoons sugar
- 1 ½ teaspoons gochugaru (Korean chili flakes)
- 1 small clove garlic
- 1 teaspoon kosher salt or sea salt
Instructions
- 1
Stir together radish salad ingredients until coated, cover and refrigerate for 1 hour
- 2
Whisk together wrap sauce ingredients until smooth, cover and refrigerate if not using immediately
- 3
Whisk 2 tablespoons soybean paste with 1 cup water in large saucepan until smooth
- 4
Add pork belly skin side up, onion, garlic, scallions, sliced ginger and enough water to cover
- 5
Bring to boil over high heat, reduce to simmer until pork is very soft, about 2 hours
- 6
Transfer pork to foil-lined baking sheet and let cool, discard cooking liquid
- 7
Remove and discard skin when cool enough to handle, keeping fat layer
- 8
Preheat oven to 350°F
- 9
Whisk remaining soybean paste, honey, grated ginger and chili paste until smooth
- 10
Smear paste all over top of pork belly
- 11
Roast until top is caramelized, about 30 minutes
- 12
Optionally broil briefly for more char
- 13
Let pork rest in warm place for 15 minutes
- 14
Transfer to cutting board and slice thinly into two-bite pieces
- 15
Serve pork on platter with lettuce, perilla leaves, rice, sauce and pickled radish
Tips
Remove the skin but keep the fat layer for the best texture and flavor balance.
Make the radish salad and sauce ahead of time to let flavors develop and save prep time.
Slice the pork thinly against the grain for tender, easy-to-eat pieces in the wraps.
Good to Know
Cooked pork keeps 3-4 days refrigerated. Radish salad best consumed within 2 days.
Pork can be braised 1 day ahead and reheated. Sauce and radish salad improve overnight.
Arrange all components on separate platters for interactive assembly. Keep pork warm.
Common Mistakes
Don't skip removing the skin to avoid chewy texture.
Don't overcook during roasting to prevent drying out the meat.
Make radish salad ahead to avoid watery lettuce wraps.
Substitutions
Gluten-Free Swaps
General Alternatives
similar texture
similar cooking method
different aroma profile
FAQ
Can I make this without perilla leaves?
Yes, substitute with shiso, Thai basil, or simply omit. The dish will still be delicious with just lettuce and the other accompaniments.
What if I can't find doenjang?
Substitute with miso paste at a 1:1 ratio. Red or brown miso works best for similar depth of flavor, though the taste will be slightly different.
How long does the braised pork keep?
Properly stored in the refrigerator, the cooked pork will keep for 3-4 days. Reheat gently in the oven or microwave before serving.