CRISPY PORK LETTUCE WRAPS WITH SPICY CUCUMBERS

Crispy Pork Lettuce Wraps With Spicy Cucumbers image

Provided by Alison Roman

Yield 2 Servings

Number Of Ingredients 16

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1 (12-ounce) piece skin-on pork belly (about 4x3 1/2x1 1/4")
Kosher salt, freshly ground pepper
2 tablespoons light brown sugar, divided
4 chiles de árbol
2 star anise pods
2 tablespoons soy sauce
2 Persian or kirby cucumbers, thinly sliced
2 scallions, thinly sliced
1/2 red chile (such as Fresno or jalapeño), thinly sliced
2 tablespoons unseasoned rice wine vinegar
3 tablespoons gochujang (Korean red pepper paste)
3 tablespoons white miso
1 small head of lettuce (such as Little Gem or romaine hearts), torn
1/2 bunch mint
1/2 cup kimchi (optional)
Gochujang, a mixture of miso and hot chiles, is available at Korean markets and online.

Steps:

Diagonally score fat side of pork belly, cutting through fat but stopping at flesh and spacing about 1/4" apart. Season pork with salt and pepper and sprinkle with 1 tablespoon brown sugar. Wrap tightly in plastic wrap and let sit at least 2 hours, or chill up to 2 days.
Preheat oven to 400°F. Unwrap pork and place in the smallest baking dish you can. Add chiles de árbol, star anise, soy sauce, remaining 1 tablespoon brown sugar, and 1 1/4 cups water. Roast until most of fat has rendered, meat is tender, and top is browned and crisp, 2-2 1/2 hours.
Meanwhile, toss cucumbers, scallions, red chile, and vinegar in a small bowl to combine. Mix gochujang and miso in another small bowl.
Transfer pork to a cutting board; let rest 10 minutes. Pour off pan juices into a measuring glass. Skim fat from surface.
Slice pork into 1/2" slices, transfer to a platter, and pour pan juices over. Serve with lettuce for wrapping and cucumber salad, mint, kimchi (if using), and gochugang-miso mixture for topping.
Pork can be cooked 2 days ahead. Let cool; cover and chill. Reheat before serving.