This one is a low-carb take on Korean-style lettuce wraps. Pan fried some sliced pork belly and cut it into strips (using scissors, a Korean kitchen staple for those who don't know), then combined it with sauteed mushrooms and laid it into cups of butter lettuce leaves. Topped it off with some sambal for color and heat. The savoriness of the pork and mushrooms worked well together, and the kick from the sambal brought everything to life.
.JPG)
No comments:
Post a Comment