Korean-Style Pork Wraps with Chili Sauce
Korean-Style Pork Wraps with Chili Sauce
Ingredients
Pork Marinade
- 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 garlic, minced
- 1 tablespoon fresh ginger, minced
Chili Sauce
- 2 tablespoons Sriracha hot chili sauce
- 4 teaspoons honey
- 1 tablespoon vegetable oil
Other
- 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
Instructions
- 1
Thinly slice the pork tenderloin, about 1/4-inch thick, across the grain. (It will be easier to slice the beef in thin strips if it has been partially frozen.)
- 2
In a medium bowl, combine the soy sauce, sugar, 2 teaspoons sesame oil, green onion, garlic, and ginger. Whisk together until the sugar dissolves.
- 3
Place the pork strips in the soy marinade, cover, and refrigerate for 1 hour.
60 min - 4
In a small bowl, combine the Sriracha, honey, and remaining 2 teaspoons sesame oil; set aside.
- 5
When the pork has marinated, let it sit at room temperature for 15 minutes.
15 min - 6
Heat vegetable oil in a medium skillet over medium high heat. Using a slotted spoon, remove the pork from the marinade and carefully place in the skillet.
- 7
Cook the pork, turning occasionally, until cooked through, about 4 to 5 minutes.
5 min - 8
Remove from heat and stir in the sesame seeds.
- 9
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.
