The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

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Thursday, January 3, 2008

Maureen and Emeril's Korean-Style Pork Wraps with Chili Sauce

This is one of the many delicious dishes my friends brought over for my holiday dinner. I'm so glad Maureen found this recipe because she really hit the nail on the head with this easy and amazingly tasty dish. This can be served as an appetizer (as Maureen did) or as a fun dinner (as I did two weeks afterward, cause it's that good!). Maureen found this recipe in Emeril's catalog of thousands!

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 minced garlic
1 tablespoon minced fresh ginger
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

In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic, and ginger. Whisk together until the sugar dissolves.
Slice the pork into thin strips, about 1/4-inch thick, 1/4-inch wide, and 2 1/2 inches long. Place the pork strips in the soy marinade, cover, and refrigerate for 1 hour or more.

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

When the pork has marinated, take the bowl out of the refrigerator and let it sit at room temperature for 15 minutes.

Heat the vegetable oil in a large skillet over high heat. Using a slotted spoon, remove the pork from the marinade and carefully place in the skillet. (Be careful that the drippings don't splatter out of the pan.) Cook the pork, stirring constantly with tongs or a wooden spoon, 4 to 5 minutes, until the pork is cooked through. Remove from the 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. Roll up and eat!

7 comments:

Peter M said...

Good find Meghan! I have most of the ingredients and they sound good to try.

Kevin said...

That is a tasty looking recipe. I recently made something similar though I used gochujang for the heat.

Maureen said...

I've marinated the pork in the same manner several times since and used in fried rice. I should also note for the lettuce wraps, I felt sushi rice worked better than jasmine - but that could be because i prefer its texture.

Meghan said...

Thanks Maureen!

I used jasmine rice when recreating this dish and I really think it is a matter of preference. I loved the sushi rice for the stickiness, but jasmine for its flavor. Either way a great find!

Proud Italian Cook said...

Meghan, What a nice blog! I'll definately be back! You just put me in an Asian food kind of mood!! I'm telling the Hubby to take me out tonight!! Thanks!

JennDZ - The Leftover Queen said...

These sounds really good - nice and spicy with the cooling lettuce. Love that!

MrsPresley said...

i love lettuce wraps..and this recipe sounds great! i can't wait to try this one