The Korean peninsula provides a wide range of flavors that has shaped Korean cuisine. Past invasions from both China and Japan have also contributed to traditional Korean meals. Korean fare now commonly features soy sauce, various peppers, onions, garlic and ginger. These seasonings are often combined with sweet elements such as sugar and honey to produce a well-balanced flavor. Chef Emeril Lagasse recommends marinating pork tenderloin in a spicy Korean chili sauce, frying it, and setting it in crisp lettuce wraps with rice.
Step 1
Mix 2 tsp. of the sesame oil and the soy sauce, onions, sugar, garlic and ginger together in a bowl. Whisk the ingredients together until the sugar is fully dissolved.
Step 2
Place the pork strips into the sauce and allow them to marinate, covered, in the refrigerator for an hour.
Step 3
Combine the Sriracha, honey and remaining sesame oil in another bowl. Stir to thoroughly mix in the honey with the other ingredients. Set this mixture aside.
Step 4
Remove the pork from the refrigerator, and allow it to return to room temperature. This will take about 15 minutes.
Step 5
Heat the vegetable oil in a large pan on high. Remove the pork from the marinate and place it in the hot oil. Cook the pork for our to five minutes, until it is cooked through, stirring constantly.
Step 6
Remove the pork from the heat, and stir in the sesame seeds.
Step 7
Spoon enough rice into a center of a lettuce leaf to create a base, and place the pork over the rice. Drizzle the chili sauce.
Things You'll Need
- 1 1/2 lbs. pork tenderloin, thinly sliced
- 1/4 cup soy sauce
- 1 tbsp. sugar
- 4 tsp. toasted sesame oil
- 1/2 cup chopped green onions
- 1 tablespoon minced garlic
- 1 tbsp. minced fresh ginger
- Whisk
- 2 tbsp. Sriracha hot chili sauce
- 4 tsp. honey
- 1 tbsp. vegetable oil
- 2 tbsp. sesame seeds, toasted
- Rice, cooked
- 1 1/2 cups cooked jasmine rice
- 1 head lettuce, leaves separated, washed and dried
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