Crispy pork belly lettuce wraps with char siu sauce from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook (page 113) by Michael Ruhlman

  • scallions
  • soy sauce
  • carrots
  • five spice powder
  • hoisin sauce
  • honey
  • pork belly
  • radishes
  • dry white wine
  • jasmine rice
  • butter lettuce
  • Sriracha sauce
  • toasted sesame oil
  • EYB Comments

    Can substitute basmati rice for jasmine rice, any lettuce for butter lettuce, dark soy sauce for soy sauce, and Korean barbecue sauce or Chinese barbecue sauce for the char siu sauce ingredients.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute basmati rice for jasmine rice, any lettuce for butter lettuce, dark soy sauce for soy sauce, and Korean barbecue sauce or Chinese barbecue sauce for the char siu sauce ingredients.

  • Frogcake on February 25, 2017

    I was looking for an Asian preparation of sirloin steaks and came upon this recipe. I used authentic dark soy sauce and white wine as Ruhlman suggests. It is a deliciously sweet Korean-like barbecue sauce that I would triple next time and freeze in smaller portions. Really, really nice accompanied with butter lettuce salad, buttered rice with crisped shallots and ginger, and honey roasted carrots.

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