Careme

Ingredients

• Pork Belly 12 oz, cut into 3/4-inch cubes $4.99 (sale) per 1 lb
• Kroger® Radishes (or Organic Radishes) 8–10 oz radishes, halved if large $2.49 per 16 oz
• Butter lettuce or lettuce for cups (e.g., Butterhead, Romaine hearts, or Lettuce Boats) 1 head (or 1 package), leaves separated (not provided)
• Jumbo Yellow Onion 1/4 onion, very thinly sliced (optional garnish) $1.29/lb (sale)
• Garlic 2 cloves, finely minced (or grated) $1.50 each
• Fresh limes (or bottled lime/lemon juice) 1 lime (2 Tbsp juice) + wedges to serve $1.29 each for organic lime / $2.99 lemon juice bottle
• Soy sauce 2 1/2 Tbsp (not provided)
• Honey or brown sugar 1 1/2 Tbsp (not provided)
• Rice vinegar or apple cider vinegar 1 Tbsp (not provided)
• Chili garlic sauce or sriracha (or pinch red pepper flakes) 1–2 tsp, to taste (not provided)
• Neutral oil (avocado/canola) 1 tsp (if needed, pork may render enough) (not provided)
• Toasted sesame oil (optional) 1/2 tsp (not provided)
• Salt & black pepper to taste (not provided)
• Water 2–3 Tbsp for glaze loosening as needed (not provided)

Instructions

1. Prep: Pat 12 oz pork belly cubes very dry with paper towels; season all over with 1/2 tsp black pepper and a small pinch of salt (go light—soy sauce is salty). Halve 8–10 oz radishes. Mince 2 garlic cloves. Juice 1 lime (about 2 Tbsp). Separate and wash lettuce leaves; dry well.
2. Make the glaze: In a small bowl, whisk together 2 1/2 Tbsp soy sauce, 1 1/2 Tbsp honey (or brown sugar), 1 Tbsp vinegar, 1–2 tsp chili garlic sauce, and 2 Tbsp lime juice. Set aside.
3. Crisp the pork belly (stove): Place a large nonstick or cast-iron skillet over medium heat. Add pork belly in a single layer (add 1 tsp neutral oil only if your pan is dry). Cook 12–16 minutes, turning every few minutes, until deeply browned and crisp on multiple sides and a good amount of fat has rendered.
4. Drain carefully: Spoon off excess rendered fat, leaving about 1–2 Tbsp in the pan (save the rest for roasting potatoes another day).
5. Glaze: Reduce heat to low. Add the whisked glaze to the skillet with the crisped pork belly. Toss constantly 1–2 minutes until the glaze bubbles and clings. If it gets too sticky, splash in 1–3 Tbsp water to loosen. Turn off heat; stir in 1/2 tsp toasted sesame oil if using.
6. Quick garlicky radishes (side): In a second skillet (or after removing pork), heat 1 tsp of the reserved pork fat (or 1 tsp butter/oil) over medium-high. Add halved radishes, cut-side down, and cook 3–4 minutes to get color. Add 2 Tbsp water, cover, and steam 3 minutes until just tender-crisp. Uncover, add 1 minced garlic clove (use 1 of your 2 here if you prefer), sauté 30 seconds, then season with a pinch of salt and squeeze of lime.
7. Assemble: Spoon glazed pork into lettuce leaves. Top with thin-sliced onion (optional) and extra lime. Serve with the warm garlicky radishes on the side.