Viet-Korean Grilled Pork Belly Wrap (Thit Ba Roi Nuong Vi)

Summer is here and grilling is a must for the weekends. However, if you'd like to skip the hot sun and grill indoors, then this is the perfect dish. I'm borrowing some ingredients from our Korean friends for this dish, including the sliced pork belly and the gochujang. Staying true to my nickname, "fish sauce girl," I'm combining premium fish sauce and gochugang to concoct this awesome marinade. This concoction works beautifully with the pork belly, and with lots of friends and family visiting this summer, I know I will be making this dish often. It's a keeper with me, in that I'm bringing something new yet familiar to the dinner table.

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Combining the best of Korean and Vietnamese ingredients for this grilled pork belly dish.

Combining the best of Korean and Vietnamese ingredients for this grilled pork belly dish.

The fish sauce and gochujang marinade looks great on the pork belly slices.

The fish sauce and gochujang marinade looks great on the pork belly slices.

The lovely grilled marks come easy with this marinade.

The lovely grilled marks come easy with this marinade.

This plate has about 4 lbs of pork belly and pork butt, also from a Korean market. This was served on the same week but with another group friends.

This plate has about 4 lbs of pork belly and pork butt, also from a Korean market. This was served on the same week but with another group friends.

RECIPE for 4-6 servings

1 lb sliced pork belly, cut the slices into 3 parts, available at Korean market

Marinade for the meat:
2 tbs gochujang
1 tbs fish sauce
1 tbs sesame oil
1/2 tsp black pepper
1/2 tsp sugar

Combine these ingredients well. Use a brush to apply marinade to each pork belly slice. Let it marinade for 10 mins before grilling.


Drizzle 2-3 tbs cooking oil to the following to enhance their flavors at the grill:

2 bunches of green onion, cut into 3-4 inch portion
1 small white onion, slice 1/8 inch, lengthwise
4-5 large cloves on garlic, sliced thin


Arrange the following in a large platter:
1 head of red lettuce or similar
2 large handfuls of various Vietnamese mints
1/2  large cucumber, sliced 1/8 inch rounds
1 cup of Vietnamese pickled carrots and daikon
1 large handful of Asian chives, cut into 4-inch portions
1 cup of Vietnamese dipping sauce, Nuoc Mam Pha

Optional item:
1/2 cup of crispy fried shallots, available at Asian market
 

This is a grill-it-yourself dish, so no cooking beforehand is needed. Make sure the table is all set and ready to go for each guest to grill and eat at leisure.


In case you want to know about the grille, I am using this model. More here.