Korean Pork Lettuce Cups with Scallion-Ginger Sauce

On hot nights, lettuce wraps are a cool dinner you can eat out of hand. Fill them up with fluffy rice and rich pork, and drizzle it down with a gingery sauce.

What You Get

Slow-roasted pork shoulder

Butter lettuce

Cooked Jasmine rice (white or brown)

Pickled carrots and radishes

Kimchi

Scallion-ginger sauce

What You’ll Need

Canola oil

Makes 3 servings

Active Time: 10 minutes 

Total time: 10 minutes 

Step 1

In a small frying pan over medium-low heat, warm 1 tablespoon canola oil. Add the pork shoulder and stir until warmed through and crispy, 3 to 5 minutes. Keep warm until ready to serve.

Step 2

Meanwhile, prep and wash the butter lettuce: Trim the root end, discarding a few outer leaves. Separate the remaining leaves, but leave them whole. Wash and pat dry.

Step 3

Reheat the rice in the microwave, according to the package instructions.

Step 4

Set out the pickled carrots and radishes, kimchi, and scallion-ginger sauce for serving.

Step 5

To build the Korean-style lettuce cups, place the lettuce leaves on plates, and fill with the rice, pork, pickles, and kimchi. Drizzle with the scallion-ginger sauce and serve.

Contains: wheat, soy.

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Want to cook this meal with your Brava oven? Check out this recipe on the Brava App for iOs or Android.

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