Monday, September 3, 2012

How to Make Asian Pork Lettuce Wraps

Pulled pork is one of my go-to dishes for a crowd.  It is economical, requires minimal effort, and is popular among kids and adults alike. Having recently served both the traditional barbecue version and Mexican pulled pork, I was ready for some variety. I also wanted to lighten it up a bit; the chunky rolls associated with the Southern sandwiches tend to make me chunky, and the Mexican version with the tortillas, cheese, guacamole, chips, well, you see my dilemma. Lettuce wraps and Asian spices beckoned me, and I heeded their call.

Here's what I did:

 5 lbs pork loin
1 inch piece ginger, grated
2 TBSP chopped garlic
1/4 cup soy sauce
1/4 cup hoisin sauce
1 tsp Sriracha (more/less depending on your desire for heat)

Place pork in oven proof pot with cover.  Cover with remaining ingredients.  Place in 275 degree oven for 6 hours, or longer.  Baste and turn meat over once or twice during cooking.  Meat is done when it is easily pulled apart with forks.

Serve with thoroughly washed, large lettuce leaves and cooked sticky rice.  Pass a variety of Asian condiments.


No comments: