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.

Enjoy!

Sunday Dinner: Korean Pork Bo Ssam

My resolution to encourage my husband's commandeering of the kitchen every Sunday continues with glorious results.  He found a recipe for  Korean Pork Bo Ssam in the New York Times last week and he was determined to make it.   The lacquered coating on the fork-tender fall-apart pork was transformational, and the lettuce wraps gave the meal a lighter note, though the fare was plenty hearty on this chilly evening.

The homemade kimchi was a terrific accompaniment--he substituted red cabbage for the more traditional napa, which was a colorful alternative and quite tasty.

My contribution?  Garlic braised pea shoots, procured from the "Oriental Supermarket" (the owners are obviously not concerned with political correctness.)  We had a fascinating trip there to source ingredients, more on that in a future post.  Perhaps not ideal to visit for the first time on a Sunday afternoon the week before Chinese New Year, but we certainly stocked up.

Meantime, we'll be enjoying the leftover Bo Ssam.  Anyone hungry?