Korean BBQ Style Spicy Pork Lettuce Wraps
User Reviews
5
Korean BBQ Style Spicy Pork Lettuce Wraps
Description
The Korean BBQ Style Spicy Pork Lettuce Wraps feature thin pork loin steaks marinated in a spicy and aromatic blend that includes sriracha and chili flakes for heat, honey for sweetness, dark soy sauce for savoriness, and garlic and ginger for depth. Toasted sesame oil enriches the marinade's flavor. The pork is grilled over a BBQ to develop some char and cook through, enhancing the taste with subtle smokiness. Crisp and cool English lettuce leaves provide a fresh contrast and serve as edible wrappers, making the pork easy to handle and eat as finger food.
The marinade's balance lets the pork stay tender and flavorful without overpowering it, while the garnishes of sliced spring onion with touches of sesame oil and chili flakes elevate the overall texture and heat. This dish works well as a light meal or appetizer during a casual outdoor gathering.
Marinating the pork for several hours helps intensify the flavors. Alternatively, broiling the pork chops can reduce cooking time while retaining much of the marinade's essence. Before serving, be sure to thoroughly dry the lettuce leaves to keep wraps crisp.
Ingredients
- 600 g Pork Loin steak 6 in total, thin cut
- 1 lettuce English variety
For Marinade:
- 4 ½ tbsp sriracha hot chili sauce
- 2 tsp chili flakes
- 1 ½ tbsp honey runny
- 1 ½ tbsp dark soy sauce
- 3 garlic minced, cloves
- ¾ tsp ground ginger
- 1 ½ tbsp sesame oil toasted
- 1 lettuce English or similar
Garnish
- 1 spring onion washed, bunch
- chili grinds of
- garlic grinds of
- plash sesame oil toasted
- sesame seeds optional
Instructions
- Light your BBQ.
- Then mix all the marinade ingredients in bowl.
- Immerse each pork loin chop into the mixture to coat until all 6 are in the bowl.
- Cover with a plate and pop into the fridge to marinate (can be prepped a few hours in advance if you wish).
- Meanwhile, wash and spin your lettuce leaves dry, (you’ll need about 10 – 12 depending on their sizthen place in a serving bowl and put in the fridge.
- Rinse the spring onions and finely slice on the diagonal including as much green stem as you can then pop in a serving bowl with a splash of sesame oil and garnish with a grinding of chilli and garlic flakes.
- Once the flames on you BBQ have died down add the marinated chops.
- Allow to cook for around 10 minutes (or until they look cooked underneath, then turn over. Cooking time will depend on the heat of your BBQ.
- Cook for another 8 – 10 minutes approximately and test temperature with the Thermapen Professional, the chops are ready when they reach a temperature of 71°C.
- Cut the chops up into strips with a pair of kitchen scissors and put in a serving bowl.
- Serve the bowls of pork, lettuce and spring onion along with sweet chilli dipping sauce, soy sauce and sesame seeds if using and allow your guests to assemble their wraps.
- Alternatively assemble the lettuce wraps for your guests by adding the spicy pork strips, spring onion garnish, sauces and sesame seeds and present on a serving platter.
- A rice salad would be a great accompaniment.
Notes
- Marinate the pork several hours ahead or overnight for deeper flavor infusion.
- If a BBQ isn't available, broil the pork loin chops for a quicker cooking method.
- Wash and spin dry the lettuce leaves well before serving to maintain crispness in your wraps.
- Adjust chili flakes in the marinade and garnish to control the overall spiciness to taste.
User Reviews
Overall Rating
5
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