Hepburns spicy pork belly lettuce wraps

These super easy and fun wraps are great to serve up as a starter, or to share out at a summer party.

The marinade is very straightforward to make, simply blend and cover the pork belly – sourced from Blythburgh Pork in Suffolk – and leave overnight. Then the next day, and assemble the rest of the ingredients and you are good to go.

Make sure you load up with the mint for extra freshness and you can always swap out the kimchi, which is a fermented Korean pickle, for some more of that Firelli hot sauce that goes into the marinade. We stock it in both our stores at Shenfield and Mountnessing.

Ingredients – makes 8 wraps

4 Hepburns Boneless Pork Belly slices, cut into thin pieces

1 tbsp groundnut oil

50ml dark soy sauce

2 tbsp Firelli hot sauce

2 tbsp honey

4 garlic cloves, finely chopped

5cm piece of ginger root, peeled and finely chopped

Ground black pepper, to taste

1 Iceberg lettuce, leaves peeled off into individual cups

100g sushi rice

Small bunch of spring onions, chopped

2 red chillis, sliced

1 jar of Kimchi

Small bunch of mint leaves, picked

Method

Start by cooking your sushi rice by placing into a pan with 150ml water. Bring to the boil, then cover and reduce to a simmer and cook for ten minutes. Leave to cool and fluff up with a fork.

Next, using a wok or large frying pan, place over a high heat and add the oil, followed by the marinated pork slices. Fry off quickly, until the meat browns and crisps up a touch. You may need to do this in batches. Keep warm.

To assemble, simply take the lettuce leaves and add a good spoonful of the sushi rice, followed by a decent helping of the pork belly. Top with some kimchee (or hot sauce) and then arrange some slices of spring onions, red chilli and mint.

To eat carefully roll up the lettuce leaves and take a big bite!