- 500 g pork belly stripes
- 10 iceberg lettuce leaves
- 100 g Korean season bean paste Sunchang Samjang
- 3-5 garlic cloves cut to slices
- 2 chili cut to slices
- 1 cup Korean kimchi
- salt
season the pork belly with some salt and place them onto a non-stick pan over medium heat. Fry each side until sizzling and slightly browned (no oil needed). Cut the pork belly stripes to the bite sizes.
Put a leaf of lettuce in your palm, add two pieces of pork belly to it, then add a dollop of Korean bean paste, a slice of garlic, some kimchi and a piece of chili pepper. Wrap it up into a small packet and pop it into your mouth.
Calories: 1433kcal | Carbohydrates: 21g | Protein: 32g | Fat: 136g | Saturated Fat: 49g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 62g | Cholesterol: 180mg | Sodium: 2240mg | Potassium: 874mg | Fiber: 5g | Sugar: 7g | Vitamin A: 752IU | Vitamin C: 68mg | Calcium: 82mg | Iron: 5mg