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My whole life, I’ve been surrounded by amazing cooks in my family, and now that Blossom’s Biff (BFF) is around, we’re adding one more. One person who definitely holds up that family reputation is my cousin. She makes amazing food. One of her most-requested recipes by the rest of us is this one her Korean Pork Lettuce Wraps. They’re the perfect combination of tasty and healthy, and we’ve taken them one step further by giving you instructions on how to make them completely gluten free!
Last night, I asked my cousin where the recipe came from (I wanted to make sure to give the appropriate people credit). The story she told me was really sweet.
One of her best friends lived next door to a Korean family who made this dish for them one night. They tried to make other forms of this recipe, but NONE of them lived up to this one. And so a family tradition was born. My cousin makes this pork for us no less than twice per year. So when BB had it a few weeks ago at my cousin’s, he fell in love as well, and now that we have so many veggies from our CSA box, we have lots more things to doctor it with.
There is a huge part of me that resisted getting this recipe from her. The old adage that things taste better when someone else makes them kept me from asking for the instructions. But here I am.
There is also the issue of me being gluten free. Many of the Asian ingredients in the pork sauce are not typically gluten free. However, thank God that being gluten free is trendy. And thank God for Amazon.
At first I thought I might have to give up these pork wraps. Not so! Both I and my gluten free cohorts are in luck that these pork wraps can still stay an amazing portion of our balanced, gluten free, natural meal plans. (Just in case your body is ridiculous like mine, below are links to the gluten free options for the ingredients in the sauce for these delicious pork wraps.)
The pork in these wraps has to be bar-b-qued, but the great thing about it is it’s a quick cooking meal. This means it’s perfect for the transition months. There’s no question these pork wraps are great in the summer. But they’re also amazing in the spring and autumn (and even winter). You’e able to cook the pork very quickly due to it’s thinness, and the rest of the ingredients are fixable and accessible in every season of the year. I hope your family (or framily), loves this recipe as much as we do!
Happy Cooking!
- 1 lb Pork Shoulder, cut by the butcher in ¼"-1/2" slices
- 2 Tablespoons Go Chu Jang Sauce (Hot Bean Paste - see the link below to order the GF version)
- 3 Tablespoons Soy Sauce (See the link below to order my favorite GF version)
- 3 Tablespoons Dry White Wine
- 3 Tablespoons Sugar
- 3 Tablespoons Sesame Oil
- 1 teaspoon Ground Pepper
- 1 Tablespoon Minced Garlic
- 2 Green Onions, Chopped
- 1 Cup White Basmati or Jasmine Rice
- 1 Package Bean Sprouts
- 1 Head Green Butter Lettuce (or Ice Burg if that's your preference)
- Rooster Chili Paste for Garnish
- ***The following recipe is for marinade per every 1 lb of Pork, and my cousin generally estimates 1 lb of Pork per person eating simply because it shrinks so much and we love having leftovers.
- Combine the first ten ingredients in a plastic bag.
- Marinate the meat for 8-10 hours.
- Prepare Rice according to the package directions. (I LOVE the multi-cooker for rice cooking listed in the link below.)
- Separate and Rinse Lettuce leaves.
- Grill Pork until cooked through with significant crunchy charred portions.
- Cut Pork into ½ inch sections with kitchen scissors.
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