On hot nights, lettuce wraps are a cool dinner you can eat out of hand. Fill them up with fluffy rice and rich pork, and drizzle it down with a gingery sauce.
What You Get
Slow-roasted pork shoulder
Cooked Jasmine rice (white or brown)
Pickled carrots and radishes
What You’ll Need
Makes 3 servings
Active Time: 10 minutes
Total time: 10 minutes
In a small frying pan over medium-low heat, warm 1 tablespoon canola oil. Add the pork shoulder and stir until warmed through and crispy, 3 to 5 minutes. Keep warm until ready to serve.
Meanwhile, prep and wash the butter lettuce: Trim the root end, discarding a few outer leaves. Separate the remaining leaves, but leave them whole. Wash and pat dry.
Reheat the rice in the microwave, according to the package instructions.
Set out the pickled carrots and radishes, kimchi, and scallion-ginger sauce for serving.
To build the Korean-style lettuce cups, place the lettuce leaves on plates, and fill with the rice, pork, pickles, and kimchi. Drizzle with the scallion-ginger sauce and serve.
Contains: wheat, soy.