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Entree
Asian
6 - 8 servings
40 minutes
10 minutes
2 pounds pork tenderloin or loin chops
2 tablespoons soy sauce
4 tablespoons white sugar
4 tablespoons Koch'ujang-Hot Pepper Paste
4 tablespoons dark sesame oil
3 stems organic green onions, trimmed and minced
6 cloves organic garlic, peeled and minced
1/2 ounce organic ginger, peeled and grated
1/2 tablespoon black pepper, freshly ground
1/4 cup Ch'ongju (Korean rice wine) or vermouth
2 heads Butter lettuce (Bibb or Limestone) leaves separated, washed and spin dried
2 cups white rice, short-grained and cooked; Den Jang (optional)
1 jar Kim Chee cabbage
Cut pork tenderloin into 1/4 inch rounds.
In a bowl, mix ingredients for the marinade and set aside.
Place meat into the large bowl and pour marinade over the meat and massage with your fingertips into the meat. Wrap the bowl with plastic wrap and place in the refrigerator for 1 hour.
Preheat an electric tabletop grill for 10 minutes and spray with vegetable oil.
Add the pork, in batches, and spread flat.
Cook until grill marks show and juices start to appear on the surface of the meat (about 2-3 minutes). Meat should be crispy on the outside and tender and moist on the inside.
Transfer pork to a cutting board and slice into bite-sized pieces.
Place grilled meat into lettuce leaves and add a dab of hot, steamed, white short-grained rice. This dish will look like a grilled pork lettuce wrap (aka; a Korean taco). Serve with cold cucumber salad shown below.
