Serves 8-10
Korean Shredded Pork Lettuce Wraps
- Prep Time 30 Minutes
- Cooking Time 8 Hours Exclude Marinating Time
- Method Indirect Heat
Ingredients
- 1 Boneless Pork Shoulder (Boston Butt), (2 To 3 Kg)
- ½ Cup Granulated Sugar
- ½ Cup Kosher Salt
- Ginger-Scallion Relish
- 2 Bunches Of Scallions, About 12, White And Green Parts, Thinly Sliced
- ¼ Cup Finely Grated Fresh Peeled Ginger
- 2 Tablespoons Canola Oil
- 2 Teaspoons Soy Sauce
- 2 Teaspoons Seasoned Rice Vinegar
- ¼ Teaspoon Kosher Salt
- Chilli Sauce
- ⅓ Cup Gochujang (Korean Red Chile Paste)
- 2 Tablespoons Sweet Chilli Sauce
- 2 Tablespoons Canola Oil
- 1 Tablespoon Toasted Sesame Oil
- 1 Tablespoon Sherry Vinegar
- ¼ Cup Packed Light Brown Sugar
- Butter Lettuce Leaves Or Little Gem Leaves, For Wrapping
- 2 Cups Basmati Rice, Cooked
- 1 Bunch Fresh Cilantro Leaves And Tender Sprigs
- Toasted Sesame Seeds, For Sprinkling
Instructions
- Place The Pork In A Large Bowl Or Baking Dish. Combine The Granulated Sugar And Salt In A Small Bowl And Then Rub All Over The Meat And In The Folds. Cover With Plastic Wrap And Refrigerate For At Least 8 Hours And Up To 24 Hours, Turning Once Or Twice.
- Thirty Minutes Before Grilling, Remove The Pork From The Bowl And Discard The Accumulated Juices. Blot The Meat Dry With Paper Towels And Place In A Heavy-Duty Roasting Pan. Let Stand At Room Temperature While You Prepare The Grill.
- Prepare The Grill For Indirect Cooking Over Low Heat (120° To 150°C).
- Grill The Pork Over Indirect Low Heat, With The Lid Closed, Until An Instant-Read Thermometer Inserted In The Thickest Part Of The Pork Registers 90° To 95°C And The Meat Is Fork-Tender, 5 To 7 Hours, Turning And Basting Occasionally With The Pan Juices.
- While The Meat Is Roasting, Combine All Of The Ingredients For The Ginger-Scallion Sauce In A Bowl And Mix To Blend. Refrigerate Until Use.
- In A Separate Bowl Whisk All Of The Ingredients For The Chilli Sauce.
- Remove The Meat From The Grill And Transfer Indoors To A Cutting Board. Pour Off And Reserve The Accumulated Fat And Juices. Let The Pork Stand Indoors Until Cool Enough To Shred.
- Prepare The Grill For Indirect Cooking Over High Heat (230° To 290°C).
- Shred The Pork And Return To The Roasting Pan. Drizzle 3 To 4 Tablespoons Of The Reserved Fat Over The Meat To Moisten And Lightly Coat. Sprinkle The Brown Sugar Over The Pork. Transfer To The Grill And Cook Over Indirect High Heat, With The Lid Closed, Until The Meat Begins To Crisp And Caramelize In Parts, 8 To 10 Minutes. Remove From The Grill And Transfer The Meat To A Serving Platter.
- Serve With The Lettuce Leaves, Rice, Ginger-Scallion Relish, Red Chile Sauce, Cilantro, And Sesame Seeds.
- Marinating Time: 8-24 Hours
- Preparation Time: 30 Minutes
- Braai Time: 5-7 Hours
- Total Time: 8 Hours Exclude Marinating Time
- Serves: 8-10
- Skill Level: Advance
- Cooking Method: Indirect Heat
- Braai Temperature: 120°C-150°C
- Core Temperature: 90°C-95°C
- Level of Spiciness: Medium
- Equipment: Drip Pans Large Za
What Do You Need? Recommened Tools
Drip Pans Large Za
R119.00
