Korean Lettuce Wraps with Chili Sauce

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15 minutes

5 minutes


    • 2
      Canadian Pork Tenderloins, well trimmed, about 12 oz /375 g each
    • 1/4 cup
      50 mL
      reduced sodium soy sauce
    • 1 Tbsp
      15 mL
    • 2 tsp
      10 mL
      sesame oil
    • 1/2 cup
      125 mL
      chopped green onions
    • 1 Tbsp
      15 mL
      minced garlic
    • 1 Tbsp
      15 mL
      minced fresh ginger
    • 1 Tbsp
      15 mL
      sambal oelek *
    • 4 tsp
      20 mL
    • 2 tsp
      10 mL
      canola oil
    • 2 Tbsp
      25 mL
      toasted sesame seeds
    • 1 1/2 cups
      375 mlL
      cooked rice vermicelli or cooked rice
    • Butter lettuce leaves
    • optional
      Carrot and cucumber strips


Cut pork tenderloin into strips, 1/4″ x 1/4″ x 2 1/2″ (.75cm x .75cm x 6.25cm). Combine soy sauce, sugar, sesame oil, green onions, garlic and ginger. Whisk until sugar dissolves. Add pork strips. Cover and marinate in the refrigerator for 1 hour. Meanwhile, combine sambal oelek and honey to make sauce; set aside. With a slotted spoon, remove pork strips from marinade; discard marinade. Heat canola oil in a large nonstick skillet over high heat. Add pork and cook, stirring constantly, about 4 to 5 minutes until cooked through. Remove from heat; add sesame seeds. To serve, spoon a heaping tablespoon of noodles or rice into a lettuce leaf. Add carrot and cumcumber strips, if desired. Top with pork strips; drizzle with a few drops of sauce. Roll up to eat.

* Hot chili sauce may be substituted.

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