Healthy Spicy Pork Korean-Style Lettuce Wraps
Foodie for the Soul
Ingredients:
1 package of pork tenderloin (2 come in a package)
1/2 white onion chopped into small cubes
Salt & Pepper
2 tblsp Garlic powder
2 tblsp minced garlic
2 tblsp Lemon Juice (Real Lemon)
Korean kalbi sauce (Asian foods section of giant)
Kim Korean chili sauce (Asian foods section whole foods)
2 tblsp Sesame oil
Boston bib lettuce
1 cucumber - peeled and sliced
1 red onion - sliced thinly
Apple cider vinegar 3-4 tablespoons
Light brown sugar 2 tablespoons
Green onion and cilantro for garnish
Directions: Take the tenderloins out and cut into small bite size pieces with scissors on a cutting board and squirt two tablespoon of lemon juice on the cut up pieces. Season pieces with salt and pepper, and 2 tablespoons of garlic powder. Throw all the pieces into a ziploc bag and add 2 tablespoons of sesame oil, 1/2 cup of the Kalbi Korean sauce, add a squirt of the chili sauce (KIM) and then you will also add some later once the pork is actually cooked. Add two tablespoons of brown sugar into the bag, and a splash of apple cider vinegar which you will also use to pickle the cucumber and red onion.
Close the ziploc bag and make sure all the air is out. Take a meat mallet and begin to flatten the pork pieces. This will ensure the marinade gets in there and will also speed up cook time.
Now in a small bowl add cucumber, red onion, a teaspoon of brown sugar and apple cider vinegar to pickle the veggies. Mix and store in fridge until just before serving time.
Heat a large wok or regular round deep pan to high heat, add a dash of sesame oil and bring down to medium heat and add chopped white onion, and minced garlic. You do not want the minced garlic to burn so keep stirring it and put down heat to low if necessary. Add the flattened pork meat and cook on medium high to high for about 10-15 minutes, flipping the meat over and stirring it every 3 minutes. I like my pork to get a little browned on the edges like BBQ style. So 20 minutes might work best for that browning. At the very end of the cooking process add the chili sauce to your taste of spicyness. Taste it first on its own to gauge your desired threshold of heat.
During one of the 3 minute intervals that you are waiting for pork to cook, wash the boston bib lettuce and peel away the leaves from the white stem center to create your little lettuce wraps. Arrange on a plate.
Serve the cooked Korean pork on top of the lettuce wraps with the pickled cucumber and onion on top. Feel free to enjoy with fresh avocado too! :)
Enjoy!
1/2 white onion chopped into small cubes
Salt & Pepper
2 tblsp Garlic powder
2 tblsp minced garlic
2 tblsp Lemon Juice (Real Lemon)
Korean kalbi sauce (Asian foods section of giant)
Kim Korean chili sauce (Asian foods section whole foods)
2 tblsp Sesame oil
Boston bib lettuce
1 cucumber - peeled and sliced
1 red onion - sliced thinly
Apple cider vinegar 3-4 tablespoons
Light brown sugar 2 tablespoons
Green onion and cilantro for garnish
Directions: Take the tenderloins out and cut into small bite size pieces with scissors on a cutting board and squirt two tablespoon of lemon juice on the cut up pieces. Season pieces with salt and pepper, and 2 tablespoons of garlic powder. Throw all the pieces into a ziploc bag and add 2 tablespoons of sesame oil, 1/2 cup of the Kalbi Korean sauce, add a squirt of the chili sauce (KIM) and then you will also add some later once the pork is actually cooked. Add two tablespoons of brown sugar into the bag, and a splash of apple cider vinegar which you will also use to pickle the cucumber and red onion.
Close the ziploc bag and make sure all the air is out. Take a meat mallet and begin to flatten the pork pieces. This will ensure the marinade gets in there and will also speed up cook time.
Now in a small bowl add cucumber, red onion, a teaspoon of brown sugar and apple cider vinegar to pickle the veggies. Mix and store in fridge until just before serving time.
Heat a large wok or regular round deep pan to high heat, add a dash of sesame oil and bring down to medium heat and add chopped white onion, and minced garlic. You do not want the minced garlic to burn so keep stirring it and put down heat to low if necessary. Add the flattened pork meat and cook on medium high to high for about 10-15 minutes, flipping the meat over and stirring it every 3 minutes. I like my pork to get a little browned on the edges like BBQ style. So 20 minutes might work best for that browning. At the very end of the cooking process add the chili sauce to your taste of spicyness. Taste it first on its own to gauge your desired threshold of heat.
During one of the 3 minute intervals that you are waiting for pork to cook, wash the boston bib lettuce and peel away the leaves from the white stem center to create your little lettuce wraps. Arrange on a plate.
Serve the cooked Korean pork on top of the lettuce wraps with the pickled cucumber and onion on top. Feel free to enjoy with fresh avocado too! :)
Enjoy!
