Crispy Pork Belly Lettuce Cups

Pat the pork belly dry with paper towels. Score the skin in a crosshatch pattern without cutting through the meat. Cut the pork belly into 1-inch (2.5 cm) cubes.

Season the Pork Belly: In a bowl, toss the pork belly cubes with 1.5 tsp sea salt, 0.5 tsp black pepper, garlic powder, and dried oregano, ensuring all sides are coated.

Cook the Pork Belly: Place the seasoned pork belly cubes, skin-side down, in a cold, heavy-bottomed pan or cast-iron skillet over medium-low heat. Cook slowly for 20-25 minutes, allowing the fat to render and the skin to crisp up. Flip the cubes and continue cooking for another 10-15 minutes, or until all sides are golden brown and crispy. Remove from pan and set aside.

While the pork belly cooks, whisk together olive oil, apple cider vinegar, dried dill, 0.25 tsp sea salt, and 0.125 tsp black pepper in a small bowl.

Arrange the romaine lettuce leaves as cups on a platter. Fill each lettuce cup with 3-4 pieces of crispy pork belly. Drizzle generously with the prepared herb dressing and serve immediately.