Open House 2017

Lettuce Cups with Pork Belly and Housemade Kimchi

serves 8
Chef Brian Streeter
Pairs well with:
Pinot Noir, Apple Barn Vineyard Anderson Valley

This dish is delightful to enjoy with our opulent Pinot Noir from the Apple Barn Vineyard in Anderson Valley.


3 lbs. skinless pork belly
3 T. kosher salt
3 T. sugar

2 heads butter lettuce
¼ c. hoisin sauce
¾ c. kimchi, thinly sliced
½ c. cucumber, sliced
2 green onions, julienned, green part only


Place the pork belly in a casserole dish. Mix the salt and sugar in a small bowl and rub over the meat. Cover and refrigerate overnight.

Preheat oven to 400˚F. Remove the pork belly from the refrigerator and allow to come to room temperature. Discard any liquid that accumulated in the casserole dish. Put the pork belly on a wire sheet pan with a rack in the oven, fat side up, and cook for 1 hour, basting with the rendered fat in the bottom of the pan every 15 minutes, until golden brown. Turn the temperature down to 250˚F and cook for another hour, until the pork belly is tender but not falling apart. Remove from oven and let rest until room temperature. Once cooled, slice into ¼-inch-thick slices that are about 3 inches long.

Lay the lettuce leaves out on a large platter. Spoon a small a tablespoon of hoisin sauce and a slice of pork belly in each lettuce cup. Top with the kimchi, cucumber and garnish with green onion.

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