KOREAN-STYLE PORK WRAPS WITH CHILI SAUCE
Provided by Emeril Lagasse
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wrap the pork tenderloin in several sheets of plastic wrap and place in the freezer for 40 minutes. (This is to make it easier to thinly slice, so make sure it doesn't freeze completely.)
- In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic, and ginger. Whisk together until the sugar dissolves.
- Take the pork out of the freezer and unwrap on a clean cutting board. Slice the pork into thin strips, about 1/4-inch thick, 1/4-inch wide, and 2 1/2 inches long. Place the pork strips in the soy marinade, cover, and refrigerate for 1 hour.
- In a small mixing bowl, combine the Sriracha hot chili sauce, the honey, and the remaining 2 teaspoons of sesame oil. Stir to combine. Set aside.
- When the pork has marinated, take the bowl out of the refrigerator and let it sit at room temperature for 15 minutes.
- Heat the vegetable oil in a large skillet over high heat. Using a slotted spoon, remove the pork from the marinade and carefully place in the skillet. (Be careful that the drippings don't splatter out of the pan.) Cook the pork, stirring constantly with tongs or a wooden spoon, 4 to 5 minutes, until the pork is cooked through. Remove from the heat and stir in the sesame seeds.
- To serve, spoon several tablespoons of rice into the center of a lettuce leaf, taco-style. Top with a few pork strips and drizzle with a few drops of the chili mixture. Roll up and eat!
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MDMasuk
[email protected]These wraps are a great way to use up leftover pork. I always have some in the fridge and it's so easy to throw together a wrap for lunch or dinner.
Ms Juina Akter
[email protected]I've made these wraps several times and they're always a hit. They're so easy to make and they're always delicious.
Chris Ladd
[email protected]These wraps are the perfect party food! They're easy to make and everyone loves them.
Durga Khatiwada
[email protected]I'm allergic to peanuts, so I used almond butter instead of peanut butter in the chili sauce. It was still delicious!
Steinar Vilmundarson
[email protected]I'm not sure why, but my wraps didn't turn out as flavorful as I expected. I think I might have used the wrong kind of chili sauce.
Anime Ghoul
[email protected]These wraps were so good, I ate two of them! I'll definitely be making them again.
Mr Mehedi hasan
[email protected]I used ground pork instead of pork tenderloin and it turned out great! This recipe is really versatile.
Zaniyah Davis
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The wraps were still delicious!
Duverger Ritchina
[email protected]These wraps were a lot of work to make, but they were definitely worth it. They were so flavorful and delicious!
Sajjad Babar
[email protected]I'm not sure what I did wrong, but my wraps turned out really dry. I think I might have overcooked the pork.
Muhamand noman ali 786 786
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth the effort. The wraps were delicious!
Saru Shrestha
[email protected]These wraps were a bit too spicy for my taste, but I still enjoyed them. I think next time I'll use less chili sauce.
Karshani Karshani
[email protected]I'm not usually a fan of pork, but these wraps were amazing! The chili sauce was the perfect complement to the tender pork.
MD sohid Sorman
[email protected]These wraps were so easy to make and they were so delicious! I loved the combination of flavors and textures.
Salma ahmed Sheha
[email protected]I love how versatile this recipe is. I've made it with different cuts of pork and vegetables, and it's always turned out great. The chili sauce is also really good - I use it on everything now!
anthony depina
[email protected]These Korean-style pork wraps were a hit at my last dinner party! The flavors were bold and delicious, and the wraps were easy to make. I'll definitely be making them again.