Korean Pineapple Pork Lettuce Wraps
Ingredients
The pork
-
3-4
pounds
Smithfield Boneless Netted Fresh Pork Shoulder
-
2
teaspoons
salt
-
½
cup
brown sugar
-
1
cup
soy sauce
-
¼
cup
rice wine vinegar
-
2
tablespoons
fresh grated ginger
-
¼
cup
finely diced pineapple
-
2
tablespoons
sriracha
-
4
green onions
chopped
-
2
cups
water
The pineapple
-
½
in a pineapple
cored + cut half moons
-
2
tablespoons
brown sugar
The lettuce wraps
-
1-2
heads
butter lettuce
-
to taste
shredded carrots + sliced cucumbers
-
to taste
greens onions + fresno chiles sliced
-
to taste
sliced limes + sesame seeds
-
to taste
steamed coconut rice or regular rice
The spicy sauce
-
¼
cup
sesame oil
-
1
tablespoon
gochujang or sriracha korean chile paste
Instructions
- Rub the pork with salt and brown sugar and let it sit for 15-20 minutes.
- Preheat the oven to 325°F.
- Whisk together soy sauce, rice wine vinegar, ginger, diced pineapple, green onions, and sriracha. Reserve ⅓ cup of the marinade.
- Add 2 cups of water to the marinade and pour it over the pork. Cover and roast for 3-4 hours until the pork shreds easily.
- Sprinkle pineapple slices with brown sugar and drizzle with reserved marinade, then roast at 425°F for 8-10 minutes.
- Remove the pork and shred it. Skim fat off the sauce and reserve for serving.
- Assemble the wraps by dividing pork among lettuce leaves and topping with caramelized pineapple, carrots, cucumbers, green onions, and sesame seeds.
- Drizzle with spicy sauce and serve with rice.
Nutrition Facts (estimated)
Servings
8
Calories
718
Total fat
30g
Total carbohydrates
60g
Total protein
50g
Sodium
1500mg
Cholesterol
100mg
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