Korean Style Pork Wraps
5 Jan
New year, new recipes!
In keeping with my promise to myself to sift through the enormous pile of saved recipes, I spent two hours of quality time with my recipe binders and cleaned house. Literally.
Everything is organized now, and this recipe was at the top of my list for dinner.
It was fast, easy and delicious – all the things you look for in a mid-week meal. The kids loved them, and although I didn’t let them have any of the hot sauce, David and I loaded it on.
A word of caution, though, the hot sauce is extremely hot. Kind of like the wasabi burn you get at the sushi restaurants, when you feel the heat go right up the back of your sinuses into your brain. But we like that.
Korean Style Pork Wraps – Emeril Lagasse
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
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 (I used regular rice)
1 head Boston, Bibb, or butter lettuce, leaves separated, washed, and patted dry
Wrap the pork tenderloin in several sheets of plastic wrap and place in the freezer for 40 minutes. (This is to make it easier to thinly slice, so make sure it doesn’t freeze completely.)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.
Take the pork out of the freezer and unwrap on a clean cutting board. 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.
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!
I really need to clean house and do this myself. I have a ton of recipe clippings, etc. These look really good!
I just bought a pork tenderloin at TJs today, and I’ve just copied the recipe, so I will let you know how it turns out. Looks really delicious.
By the way, I like your new design.
The wraps look great! Nice and refreshing!
These look delicious! And from what you describe, they sound like a great way to clear the sinuses, which is helpful this time of year!
Is anything better then organizing your recipes? I’ve done it twice in the last couple of months, and I still haven’t perfected my system, but I’m getting close!
These look awesome! I’ve usually stayed away from Emeril’s recipes, they seem so complicated. But this seems very doable. (I’d love to eat at one of his restaurants though!!)
Doing the same myself right now – funny how I couldn’t do that before I moved?