RECIPE: REC: Korean Pork in Lettuce Cups

[dawn_mo]

My sister gave me this recipe from a neighbor she had a long time ago. The measurements are a little iffy, but I don't think you can go wrong.

Korean Pork in Lettuce Cups

1 pork tenderloin (I used pork loin)

4 tablespoons chili powder (which I just realized, I forgot)

1 tables fresh or ground ginger

6-8 cloves garlic, minced

1 white onion, sliced thin

1/2 bunch green onions, sliced on the bias

1 jalapeno pepper (I didn't have one)

1 large carrot, sliced thinly on the bias

2 tablespoons sesame oil

1/2 cup brown sugar

6 tablespoons soy sauce

1 teaspoon black pepper

1/3 jar garlic chile paste (I used about 1/4 cup)

Marinate the meat for two days, turning once in awhile to coat the meat. Using a fork, transfer the meat and veggies to a very hot frying pan and cook until the juices are gone. Serve with rice in lettuce cups.

Ordinarily, I would use raw pork, but I had a lot of leftover cooked pork loin and used that instead. It was fine. This would be good with chicken or shrimp too.

I was in a hurry last night and just cooked up a little bit to serve with rice, but will be making it tonight to serve with the lettuce cups. The smell is heavenly and heat is not bad at all.

 

[curious1]

Dawn, I love lettuce wraps and this looks good. About the tenderloin, is it sliced or choppped or ?

 

[dawn_mo]

I sliced it really thin. Mine was cooked because that was what I had

and how my sister made it. You could use raw and just grill it or fry it up. It was very tender. You could also halve it lengthwise to make the slices smaller. It was really good.

 

[curious1]

Thanks, I really love this stuff, especially with fried rice.