Traditionally called Bo Ssam - these ginger-packed lettuce wraps make a light, satisfying meal. Serve with Korean-style pickled vegetables or kimchi, the intensely flavourful Ginger Green Onions Sauce and a sprinkling of toasted sesame seeds for an authentic flair.
- Prep time 30 minutes
- Total time 8 hours & 30 minutes
- Portion size 6 servings
Ingredients
Ginger and Green Onion Sauce:
Method
In food processor, pulse together ginger, sugar, garlic, salt and pepper until mixture forms smooth paste; rub over pork. (Make-ahead: Cover and refrigerate for up to 24 hours.) Place in slow cooker. Cover and cook on low until pork is tender, about 8 hours.Ginger and Green Onion Sauce: In bowl, stir together green onions, cilantro, ginger, grapeseed oil, soy sauce and chili paste until well combined. Set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Cook rice according to package directions; set aside.
Meanwhile, transfer pork to cutting board; let stand for 15 minutes. Using 2 forks, shred into bite-size pieces. Strain liquid from slow cooker through fine-mesh sieve into bowl; skim off fat. Toss pork with 1 cup of the liquid to coat; discard any remaining liquid or reserve for another use. Wrap rice, pork and green onion sauce in lettuce leaves.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 541 mg
- Sugars 12 g
- Protein 39 g
- Calories 506.0
- Total fat 20 g
- Cholesterol 120 mg
- Saturated fat 4 g
- Total carbohydrate 41 g
%RDI
- Iron 25.0
- Folate 16.0
- Calcium 7.0
- Vitamin A 12.0
- Vitamin C 8.0
