Korean-Style Pork Lettuce Wraps

• servings: 4

Ingredients

Pork

4 garlic cloves, grated (about 1 tablespoon)

1 tablespoon grated fresh ginger

2 tablespoons honey

3 tablespoons tamari

3 tablespoons neutral oil, such as avocado or canola, plus more for the grill

½ cup orange juice

½ cup gochujang

1½ pounds boneless, skinless pork shoulder

Kosher salt

For Serving

Butter lettuce leaves

Good-quality prepared kimchi

Cooked short-grain rice

Sliced scallions

Fresh cilantro leaves

Toasted sesame seeds”

Excerpt From

Sundays with Sophie

Bobby Flay, Sophie Flay & Emily Timberlake

https://books.apple.com/us/book/sundays-with-sophie/id1601350088

This material may be protected by copyright.

Directions

1. Prepare the pork: In a large bowl or baking dish, combine the garlic, ginger, honey, tamari, neutral oil, orange juice, and gochujang. Whisk until smooth. Measure ¾ cup of the marinade and refrigerate for later. Add the pork to the bowl or baking dish with the remaining marinade. Turn to coat, cover with plastic wrap, and refrigerate for at least 1 hour and up to 8 hours.

2. Remove the pork from the refrigerator 30 minutes before cooking.

3. Preheat a charcoal or gas grill to medium-high heat and lightly oil the grates.

4. While the grill heats up, add ½ cup of the reserved marinade to a small saucepan. Bring to a simmer over medium heat and cook for 2 minutes. Transfer to a small serving bowl and set the sauce aside.

5. Remove the pork from the marinade, allow any excess marinade to drip away, and season all over with salt. Grill, turning occasionally and basting with the remaining reserved ¼ cup marinade, until deeply charred in spots and cooked to medium doneness, 5 to 8 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.

6. To serve: Thinly slice the pork ½ inch thick and serve on a platter alongside the sauce, butter lettuce leaves, kimchi, rice, scallions, cilantro, and sesame seeds.”

Excerpt From

Sundays with Sophie

Bobby Flay, Sophie Flay & Emily Timberlake

https://books.apple.com/us/book/sundays-with-sophie/id1601350088

This material may be protected by copyright.

Notes

Can substitute pork butt for pork shoulder, but need to break it down to thinner cuts. Cooking time was about 30 minutes for 3-lb. Pork butt sliced in half.

- Bottom half could be smoked or slow-grilled for pulled pork and top could be chopped for tacos or wraps.