Korean-Style Pork Wraps with Chili Sauce
I can’t believe I’ve never made lettuce wraps before. They’re so easy to make and so much fun to eat! I really enjoyed the chili sauce, although I completely underestimated its spiciness the first time around because I was suffering quite a bit, even after stuffing 10 banana chips into my mouth to offset the spiciness. But the best part of these lettuce wraps are the leftovers because all you really need to do is heat up the pork and since you already have your lettuce and cooked rice, breakfast, lunch, and dinner is set in less than 5 minutes!
Korean-Style Pork Wraps with Chili Sauce (adapted from Emeril Lagasse):
Yields 4-6 servings
- 1 1/2 pounds pork tenderloin, trimmed
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 4 teaspoons toasted sesame oil
- 1/2 cup chopped green onions
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons Sriracha hot chili sauce
- 4 teaspoons honey
- 1 tablespoon vegetable oil
- 2 tablespoons sesame seeds, toasted
- 1 1/2 cups cooked jasmine rice
- 1 head Boston, Bibb, or butter lettuce, leaves separated, washed, and patted dry
Thinly slice the pork tenderloin, about 1/4-inch thick, across the grain. (It will be easier to slice the beef in thin strips if it has been partially frozen.)
In a medium bowl, combine the soy sauce, sugar, 2 teaspoons sesame oil, green onion, garlic, and ginger. Whisk together until the sugar dissolves.
Place the pork strips in the soy marinade, cover, and refrigerate for 1 hour.
In a small bowl, combine the Sriracha, honey, and remaining 2 teaspoons sesame oil; set aside.
When the pork has marinated, let it sit at room temperature for 15 minutes.
Heat vegetable oil in a medium skillet over medium high heat. Using a slotted spoon, remove the pork from the marinade and carefully place in the skillet.
Cook the pork, turning occasionally, until cooked through, about 4 to 5 minutes.
Remove from heat and stir in the sesame seeds.
To serve, spoon several tablespoons of rice into the center of a lettuce leaf, taco-style. Top with a few pork strips and drizzle with a few drops of the chili mixture.
