Wednesday, June 23, 2010

Korean Pork Lettuce Wrap Success!

Thank you Tammi, Andrew and hubby for being my Guinea Pigs.
I tested out a friend's recipe and YUM!

Korean Style Pork Lettuce Wraps

  • 1 1/2 pounds pork tenderloin (love getting mine at Trader Joe's)
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 4 teaspoons toasted sesame oil
  • 1/2 cup chopped green onions
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger (mincing fresh ginger was a first for me, I used a cheese grater)
  • 2 tablespoons Sriracha hot chili sauce
  • 4 teaspoons honey
  • 1 tablespoon vegetable oil
  • 2 tablespoons sesame seeds, toasted (just saw this ingredient, totally forgot it, oops)
  • 1 1/2 cups cooked jasmine rice (thank god for rice cookers, my rice always comes out perfect)
  • 1 head Boston, Bibb, or butter lettuce, leaves separated, washed and patted dry


Slice the pork into 1/4 inch pieces to get ready for marinade. Set aside.

In a medium mixing bowl, combine soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic, and ginger. Whisk together till sugar dissolves.

Poor marinade over the pork pieces and mix around. Refrigerate for 1 hour.

In a small mixing bowl, combing the Sriracha hot chili sauce, honey and remaining 2 teaspoons of sesame oil. Stir and set aside.

When the pork is marinated, take out of refrigerator and let stand at room temperature for 15 minutes.

Heat vegetable oil in large skillet over high heat. Using a slotted spoon, remove pork from marinade and carefully place in skillet (carefully of the hot oil). Cook pork, stirring constantly with tongs or wooden spoon for 4-to 5 minutes or until pork is cooked through (mine took a little longer). Remove from heat and stir in sesame seeds.

To serve, spoon several tablespoons of rice into center of lettuce leaf, taco style. Top with a few pork strips and drizzle with YUMMY chili mixture.

Wa-la time to get in your belly!


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