Pork Shoulder Lettuce Wraps With Kimchi
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Cilantro (chopped fresh)1 tbsp
Soy Sauce1 tsp
Sesame Oil1 tbsp
Rice Vinegar2 cloves
Garlic (finely chopped)2 tbsps
Sauce (gochujang)2 tbsps
Fish Sauce2 tsps
Honey1 tsp
Ginger (grated)2 tsps
Toasted Sesame SeedsDirections:
1
Watch how to make this recipe
2
Whisk the cola, cilantro, soy sauce, sesame oil, vinegar pepper and garlic in a large baking dish
3
Add the pork and turn to coat
4
Cover the baking dish and marinate in the refrigerator for at least 2 hours and up to 8 hours
5
Prepare the grill for indirect grilling, with part of the grill at high heat
6
Remove the pork from the marinade 30 minutes before grilling to take the chill off
7
Grill the pork until charred, about 3 minutes
8
Flip the pork and grill for another 3 minutes
9
Both sides of the pork should be nicely charred
10
Move the pork to indirect heat, cover the grill, and cook for about 5 minutes until a meat thermometer inserted in the pork registers 150 degrees F
11
Remove the pork from the grill and set aside, loosely tended with foil, about 10 minutes
12
Cut the pork, against the grain, into thin strips
13
Fill the lettuce leaves with some of the pork, a drizzle of the Gojuchang Sauce and top with the Quick Kimchi
14
Put the cabbage in a large bowl
15
Make an ice bath in a larger bowl
16
Combine the vinegar, fish sauce, gochujang, honey, ginger, garlic and chiles in a small saucepan
17
Bring the mixture to a simmer and immediately pour over the cabbage
18
Set the bowl of cabbage in the ice bath and cool, tossing occasionally
19
When the cabbage is cool, add the cilantro and onions
20
Whisk the gochujang, soy sauce, vinegar, honey, seeds, sesame oil, garlic and onions in a small bowl