Essential Cuisine Korean Pork Lettuce Wraps

Cooking Time

Ingredients

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Ingredients

  • g pork shoulder, skin removed and fat trimmed
  • g honey
  • g Essential Cuisine Master Stock Base
  • g ginger root, peeled and sliced
  • g red onion, peeled and finely sliced
  •   5 cloves of garlic, peeled
  • ml water
  • g kimchi (korean fermented cabbage)
  • g basmati rice
  •   3-4 small gem lettuce leaves, washed
  •   5 radishes, thinly sliced
  • g carrots, julienne
  • g sesame seeds
  • g coriander, chopped
  • g spring onions, finely sliced

Method

  • 1

    Step 1

    Mix the honey and Essential Cuisine Master Stock Base together and rub the marinade all over the pork (this can be done the day before). Refrigerate pork until required
  • 2

    Step 2

    Pre-heat oven to 140°C. Place pork in a suitable tray and add the ginger, onion, garlic and water. Cover with foil and cook for approximately 3 hours or until thoroughly cooked, basting occasionally with the cooking juices
  • 3

    Step 3

    Once the pork is cooked, remove from the oven to rest. Strain off the cooking juices into a suitable pan removing the aromas. Gently reduce the cooking juices by two thirds
  • 4

    Step 4

    Boil the rice in salted water to manufacturer’s instructions, drain when cooked
  • 5

    Step 5

    While the juices are reducing shred the pork on a suitable tray and pour the reduced cooking juices and thoroughly mix with the pork
  • 6

    Step 6

    To serve place portions of pork, rice, lettuce, kimchi, radish, carrots and spring onions on a suitable platter
  • 7

    Step 7

    Top with fresh coriander and sesame seeds

Ingredients

  • 2000 g pork shoulder, skin removed and fat trimmed
  • 50 g honey
  • 50 g Essential Cuisine Master Stock Base
  • 50 g ginger root, peeled and sliced
  • 100 g red onion, peeled and finely sliced
  • 5 cloves of garlic, peeled
  • 200 ml water
  • 500 g kimchi (korean fermented cabbage)
  • 600 g basmati rice
  • 3-4 small gem lettuce leaves, washed
  • 5 radishes, thinly sliced
  • 200 g carrots, julienne
  • 50 g sesame seeds
  • 50 g coriander, chopped
  • 100 g spring onions, finely sliced