Shredded Cabbage and Pork Belly Wrap

Name: Shredded Cabbage and Pork Belly Wrap
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1½ lb (680 g) pork belly, skin-on, cut into ¼-inch-thick slices, cut into ¼-inch-thick slices, skin-on; 1 small head (450 g) green cabbage, cored, cored, leaves separated, large leaves used whole for wrapping, remainder finely shredded for slaw; ⅓ cup (80 ml) rice vinegar; 2 tbsp (30 ml) fish sauce; 5 clove (25 g) garlic cloves, minced, minced; 1½ tbsp (19 g) sugar; ½ cup (10 g) fresh mint leaves, whole or roughly torn; ½ cup (8 g) fresh cilantro, roughly chopped, roughly chopped; 1 chili (10 g) red Thai bird chili or jalapeño, thinly sliced, thinly sliced, seeds removed if less heat desired (optional); 1 whole (50 g) lime, cut into wedges; to taste kosher salt; to taste black pepper, freshly ground; 1 tbsp (15 ml) neutral oil (vegetable or canola)

From the MyKitchenBank Kitchen

Crispy pan-seared pork belly wrapped in fresh cabbage leaves with a vibrant vinegar-garlic slaw. This Vietnamese-inspired dish balances savory, tangy, and aromatic flavors with a satisfying contrast of textures—tender pork against crunchy raw cabbage and soft herb leaves.

Prep: 20 min
Cook: 25 min
Wait: 10 min
Total: 55 min
Makes: 4 wraps (12–16 pieces total, 3–4 per person)

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Ingredients

4 servings

1½ lb (680 g) pork belly, skin-on, cut into ¼-inch-thick slices, cut into ¼-inch-thick slices, skin-on
1 small head (450 g) green cabbage, cored, cored, leaves separated, large leaves used whole for wrapping, remainder finely shredded for slaw
⅓ cup (80 ml) rice vinegar
2 tbsp (30 ml) fish sauce
5 clove (25 g) garlic cloves, minced, minced
1½ tbsp (19 g) sugar
½ cup (10 g) fresh mint leaves, whole or roughly torn
½ cup (8 g) fresh cilantro, roughly chopped, roughly chopped
1 chili (10 g) red Thai bird chili or jalapeño, thinly sliced, thinly sliced, seeds removed if less heat desired (optional)
1 whole (50 g) lime, cut into wedges
to taste kosher salt
to taste black pepper, freshly ground
1 tbsp (15 ml) neutral oil (vegetable or canola)

Equipment (9)

Large skillet (12-inch or two 10-inch skillets)
Cutting board
Sharp knife
Large mixing bowl
Small bowl
Tongs
Whisk or fork
Paper towels
Shredder or mandoline (optional, for cabbage)

Steps

Before you start

Pat pork belly completely dry with paper towels to ensure crispy edges
Prepare all garnishes and slaw components before you start cooking the pork
Have a large skillet or two smaller ones ready—don't overcrowd the pan

1
Prepare the slaw dressing
- In a small bowl, whisk together rice vinegar, fish sauce, minced garlic, and sugar until the sugar dissolves completely.
- Set aside.
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Ready when: Sugar fully dissolved; dressing is smooth
Tip: Whisk briskly to ensure sugar dissolves—undissolved sugar will grit in the finished dish
2
Shred cabbage for slaw
- Separate 8–12 large outer cabbage leaves and set aside for wrapping (you'll soften these later).
- Finely shred the remaining cabbage heart—aim for thin, ribbon-like pieces about ⅛-inch thick.
- You should have about 3 cups shredded.
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Ready when: Cabbage finely shredded, reserved whole leaves still intact
Tip: A mandoline or box grater speeds this up; cut by hand if you don't have one. Use the tender heart for even, delicate shreds.
3
Make the cabbage slaw
- Place shredded cabbage in a large mixing bowl.
- Pour the dressing over it and toss gently but thoroughly, working the vinegar into the cabbage for 1–2 minutes.
- The cabbage will begin to soften and release liquid.
- Let sit for 5 minutes at room temperature to marinate.
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Ready when: Cabbage has wilted slightly; liquid pools at the bottom of the bowl
Tip: Don't over-squeeze the cabbage—you want it tender but not mushy. Light tossing keeps the slaw crisp.
4
Soften whole cabbage leaves
- Bring a large pot of water to a boil.
- Working in batches, gently drop the reserved whole cabbage leaves into the boiling water for 60–90 seconds each, just until pliable and slightly softened but still firm enough to hold their shape.
- Transfer with tongs to a colander or paper towels to cool and drain.
- Pat gently dry.
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Ready when: Leaves are flexible and slightly tender, not fully cooked through
Tip: Don't blanch too long or the leaves will tear when you try to wrap. 60–90 seconds is ideal—they'll still have slight snap.
5
Prepare pork belly slices
- Pat the pork belly slices completely dry with paper towels, pressing gently to remove excess moisture.
- Season both sides evenly with kosher salt and freshly ground black pepper.
- Let sit for 2–3 minutes to allow seasoning to adhere.
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Ready when: Pork is dry to the touch; seasoning visible on surface
Tip: Moisture is the enemy of crispiness. Dry the pork thoroughly with fresh paper towels—this step is essential for crispy skin and edges.
6
Sear pork belly until crispy
- Heat a large skillet (or two 10-inch skillets) over medium-high heat for 1 minute.
- Add 1 tbsp (15 ml) neutral oil and swirl to coat.
- Working in batches to avoid crowding, lay pork belly slices skin-side down in a single layer.
- Sear undisturbed for 3–4 minutes until the skin is deeply golden and the fat has rendered significantly.
- Flip and cook the other side for 2–3 minutes until the meat is cooked through and edges are caramelized.
- Transfer to a paper towel-lined plate.
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Ready when: Skin is deep golden brown and crispy; meat is opaque throughout with no pink; fat is translucent and rendered
Tip: Don't move the pork around—let it sit undisturbed on the first side so the skin crisps and renders. If you crowd the pan, the pork will steam instead of sear.
7
Assemble the wraps
- Lay out a softened cabbage leaf on a cutting board or plate.
- Place 2–3 slices of seared pork belly in the center.
- Top with 2–3 tbsp (30–45 ml) of the vinegar cabbage slaw.
- Add a small pinch of fresh mint, cilantro, and red chili (if using).
- Fold the sides of the cabbage leaf inward slightly, then roll tightly away from you into a cylinder, tucking in the sides as you go.
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Ready when: Wrap is snug and rolled tightly; cabbage leaf fully encloses filling
Tip: Don't overstuff—a wrap that's too heavy will fall apart. Aim for a ratio of roughly equal parts pork, slaw, and herbs.
8
Serve immediately
- Arrange wraps seam-side down on a serving platter or individual plates.
- Serve immediately while the pork is still warm and the cabbage leaves are supple.
- Place lime wedges on the side for squeezing over the top.
- Offer any remaining slaw and herbs as accompaniments.
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Ready when: Wraps are plated and ready to eat
Tip: Wraps are best eaten fresh—if they sit, the cabbage will continue to soften and the pork will cool. Have guests eat them immediately or assemble just before serving.

Good to know

Tips

For extra crispiness, freeze the pork belly slices for 30 minutes before cooking—the cold meat renders the fat more evenly and crisps the exterior.
Softening the cabbage leaves by blanching makes them pliable enough to wrap without tearing, but they remain sturdy. Skip this step if you prefer raw cabbage wraps, though they will be less tender.
The vinegar dressing does double duty: it seasons the pork indirectly (via the slaw inside) and softens the shredded cabbage for contrast. Don't skip the marinating step.
Set up an assembly line with pork belly, slaw, and herbs nearby so wraps come together quickly while the pork is still warm.

Make ahead

You can prepare the vinegar dressing and shred the raw cabbage for slaw up to 4 hours ahead. Keep them separate until 15 minutes before serving. Sear the pork belly up to 2 hours before serving and reheat gently in a 300°F (150°C) oven for 3–5 minutes. Assemble wraps only just before serving for the best texture.

Storage & reheating

Best served fresh. Leftover seared pork keeps in an airtight container in the refrigerator for up to 3 days; rewarm gently in a 300°F (150°C) oven for 3–5 minutes to restore crispness. Slaw keeps separately for up to 2 days. Cabbage leaves are best used fresh but will keep wrapped in a damp paper towel in the fridge for up to 1 day. Do not freeze assembled wraps.

Substitutions

green cabbage, cored → Napa cabbage or butter lettuce. Napa cabbage has more delicate leaves; butter lettuce is softer. Both blanch quickly (30–45 seconds). The dish will be slightly less sturdy but still delicious.
fish sauce → Soy sauce (use 1.5 tbsp / 22 ml instead of 2 tbsp / 30 ml). Soy sauce is less pungent. The dressing will be slightly less aromatic and umami-forward but still flavorful.
rice vinegar → Apple cider vinegar or distilled white vinegar. White vinegar is sharper; use 3 tbsp (45 ml) and reduce sugar slightly to 1 tbsp (12 g). Apple cider vinegar is milder and slightly sweet.
pork belly, skin-on, cut into ¼-inch-thick slices → Bacon (thick-cut, uncooked), or thinly sliced pork shoulder or butt. Bacon cooks faster (2–3 minutes per side) but lacks the tender interior. Pork shoulder will not crisp as much but is leaner. Pork belly is ideal for texture contrast.