• Lettuce1 head
• Pork belly200g
• Ginger1 clove
• Wheat flourto taste
• Potato starchto taste
• ★Mentsuyu (noodle sauce)20-30cc
• ★Waterto taste
• ★Salta pinch

1. 1

   Cut the whole lettuce into thick julienne strips.

2. 2

   Sprinkle with a pinch of salt, massage firmly with your hands to remove excess moisture. Once some liquid is released, rinse with water, then squeeze well to drain completely.

3. 3

   Cut the 200g pork belly into long, thin strips and even out the thickness.

4. 4

   Take a handful of drained lettuce and carefully wrap it with the 200g pork belly.

5. 5

   Coat the lettuce meat wraps with wheat flour, then pan-fry in an oiled skillet over medium heat until golden brown all over.

6. 6

   Arrange any leftover lettuce on a plate and place the cooked meat wraps on top.

7. 7

   Using the remaining oil in the pan, add 20-30cc mentsuyu, 1 clove minced ginger, and potato starch dissolved in water to create a sauce.

8. 8

   Pour the sauce over the entire plate and serve.

Don't worry if some lettuce pieces fall apart from the meat wraps while cooking. Getting a good sear on the wraps enhances the flavor, and using extra ginger really brings out its fragrant aroma.

• Calories380 kcal
• Protein18.5 g
• Fat28 g
• Carbs8.5 g
• Sodium1.8 g