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
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