Korean · Dinner
Korean Grilled Pork Lettuce Wraps
Thin-sliced pork shoulder marinated in gochujang, garlic, ginger and sesame, seared hot until caramelized at the edges, then wrapped in crisp lettuce with rice, scallion and a gluten-free tamari dipping sauce. Sweet, savory and lightly charred, finished with toasted sesame seeds and fresh cilantro for brightness.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
37.2gProtein
24.8gFat
30.1gCarbs
9.8gSugar
2.9gFiber
975mgSodium
112mgChol
7.6gSat Fat
720mgPotassium
75mgCalcium
3.2mgIron
0.9mcgVitamin B12
9.5mgVitamin C
Goes well with
Korean Dry White Wine or Light Lager Beer
local
Yuzu Citron Tea (Yuja Tea)
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice pork shoulder thin, mince garlic, grate ginger, slice scallion, and separate lettuce leaves.
2
Marinate
Combine gochujang, garlic, ginger, sesame oil, tamari and brown sugar. Coat pork, chill 30 minutes.
3
Sear
Heat skillet over high heat until smoking, lay pork in single layer, sear 2-3 minutes per side until charred mahogany.
4
Toast
Scatter sesame seeds in dry pan over medium heat, toast 1-2 minutes shaking often until golden.
5
Build
Arrange lettuce leaves on plate, spoon rice into each, top with seared pork.
6
Finish
Drizzle rice vinegar over pork, scatter sesame seeds, scallion and cilantro on top.
7
Plate
Serve open-faced lettuce cups so they fold and eat by hand, working in batches when searing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp sesame oil
- 2 tsp2 tsp soy-sauce-tamari
- 2 tsp2 tsp brown sugar
- 22 scallion
- 8-10 leaves butter lettuce
- 2/3 cup130g white-rice-cooked
- 2 tsp2 tsp sesame-seeds
- 2 tsp2 tsp rice-vinegar
- a few cilantro leaves
- 1/2 tsp1/2 tsp gochugaru
