BULGOGI-MARINATED PORK LOIN LETTUCE WRAPS

Bulgogi-Marinated Pork Loin

• In a large blender pitcher, combine soy sauce, brown sugar, mirin, apples, onion, garlic and ginger, and puree until completely smooth to create the marinade.
• Place thinly sliced pork loin into a large mixing bowl or hotel pan and cover with the blended marinade. Add toasted sesame oil and massage until all pieces are coated evenly.
• Cover pork loin and refrigerate for at least 4 hours; ideally, 24 hours.
• When pork loin is fully marinated, heat a griddle or skillet to medium-high and add canola oil. Once oil is hot, add marinated pork and cook until heavily caramelized and a minimum internal temperature of 145°F is reached.

Lettuce Wrap Assembled

• Layer 2 leaves of butter lettuce to make 1 wrap and top the lettuce leaves with 2.5 tablespoon brown rice, 1.5 oz of bulgogi-marinated pork, 1 tablespoon of pickled carrots, 1/3 tablespoon radishes, 1/3 tablespoon scallions, 1/3 teaspoon sesame seeds.
• Follow the same procedure to assemble the additional lettuce wraps and serve immediately.