Switch it up from the “usual” barbecue this summer with these wildly flavorful Crispy Pork Belly Wonton Cups. An easy appetizer recipe ready in 30 minutes or less!
Keep reading to find out how to enter the Curly’s Cruisin’ Summer Sweepstakes for a chance to win a 7-day cruise for you and 3 others! Sponsored by Curly’s BBQ.
Crispy Pork Belly Wonton Cups
Summer is almost here, which means…backyard barbecues! Try something new this year with a recipe that will steal the show (and only takes 30 minutes tops!)
These Crispy Pork Belly Wonton Cups are an Asian-inspired twist on barbecue — a tantalizing combination of sweet, spicy, and umami. You won’t be able to eat just one!
But the best part is they are super easy to make, so you can spend more time enjoying the festivities (instead of in the kitchen).
- 1 package Curly’s RoadTrip Eats Alabama Style Pulled Pork Belly
- 12 wonton wrappers
- 1 large avocado, diced
- 1 stalk green onion, chopped
- 2 tablespoons Mirin (sweet Japanese cooking wine)
- cooking oil
For the Sweet Chili Aioli:
- 1 cup mayo
- 1 cup sweet chili sauce
- 1/4 cup lime juice
- zest of 1 lime
(Makes 12 Crispy Pork Belly Wonton Cups)
To prepare the wontons:
Preheat oven to 350°F.
Lay one wonton wrapper on a flat surface, then brush each side with oil and sprinkle with salt. Gently press center of wonton wrapper into a muffin tin.
Repeat with the rest of your wonton wrappers, alternating spaces in the muffin tins so that the wrappers do not touch each other. (We used two muffin tins so we could bake all 12 at once, but you could bake in two rounds if you only have one muffin tin.)
Bake for 8 minutes at 350°F. Allow to cool enough to handle safely.
To prepare the crispy pork belly filling:
While your wontons are baking, add 1 package of Curly’s RoadTrip Eats Alabama Style Pulled Pork Belly to a large sauté pan that’s been lightly oiled.
I love Curly’s RoadTrip Eats because they are a huge time-saver. Instead of spending all day preparing barbecue, you can have an amazing dish on the table in a fraction of the time. Curly’s RoadTrip Eats barbecue is available in your grocer’s refrigerated meat case.
Add 2 tablespoons of mirin to your pan with the Curly’s pulled pork belly. The mirin brings extra sweetness and a hint of Asian-inspired flavor.
Cook for 8-10 minutes, stirring occasionally, until meat begins to caramelize and liquid reduces. Set aside.
To prepare the sweet chili aioli:
In a large mixing bowl add 1 cup mayo, 1 cup sweet chili sauce, 1/4 cup lime juice, and zest of 1 lime. Whisk ingredients together until well combined. Keep any leftovers in the fridge for up to a week — this sauce is addicting, so you might want to use it on just about everything!
Put it all together:
Layer about 1 tablespoon pork belly in each baked wonton cup. Top with diced avocado, chopped green onion, and a drizzle of citrus chili aioli. Enjoy!
Curly’s Cruisin’ Summer Sweepstakes
Y’all this is a GOOD one!! To celebrate summer barbecue season, Curly’s is giving away a 7-day cruise for four to one lucky entrant! Get all the details and enter for a chance to win at Sweeps.Roadtripeats.com (Contest opens May 29 – June 25th, 2017).
Be sure to pin this Crispy Pork Belly Wonton Cups recipe on Pinterest:
For another twist on barbecue, try our Spicy BBQ Spring Rolls featuring Curly’s Seasoned Brisket Burnt Ends:
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