BULGOGI-MARINATED PORK LOIN LETTUCE WRAPS
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BULGOGI-MARINATED PORK LOIN LETTUCE WRAPS
Ingredients:
Bulgogi-Marinated Pork Loin
- 2 ½ pounds Farm Promise® Pork Tenderloin, trimmed, sliced 1/8-inch thick
- 1/3 cup soy sauce
- ¼ cup dark brown sugar
- 1/8 cup mirin
- 1 Pink Lady apples, washed, cored, sliced
- ½ yellow onion, sliced
- 1 tablespoon fresh garlic, minced
- 3/4 tablespoons fresh ginger, grated
- 1 tablespoon toasted sesame oil
- 1 tablespoon canola oil
Lettuce Wrap Assembled
- 30-60 whole leaves butter lettuce
- 5 cup brown rice, cooked
- 2 cups pickled carrots, prepared
- 2 cups pickled carrots, prepared
- ¾ cup scallion, sliced into ¼-inch pieces
- 4 tablespoons black and white sesame seeds
Preparation:
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.
Suggested Sides:
Fresh FruitPickles
Roasted Vegetables