Try this Korean Pork Lettuce Wraps recipe.
- 1 teaspoon ground black pepper
- ground black pepper
- lettuce leaves
- 1
- tablespoon
- 3
- 1/4
- cup
- 1 tablespoon toasted sesame oil
- cucumber
- soy sauce
- tablespoons
- teaspoon
- green onions
- toasted sesame oil
- radishes
- for serving
- main ingredient miso pork
- 1/4 cup miso 1/4 cup soy sauce lower-sodium 3 tablespoons or sriracha sauce, plus more for serving 1 tablespoon toasted sesame oil 1 teaspoon ground black pepper 1 pork shoulder boneless, about 4 pounds, trimmed of excess fat and quartered for serving lettuce leaves radishes cucumber green onions
- 1/4 cup miso 1/4 cup soy sauce lower-sodium 3 tablespoons or sriracha sauce, plus more for serving 1 tablespoon toasted sesame oil 1 teaspoon ground black pepper 1 pork shoulder boneless, about 4 pounds, trimmed of excess fat and quartered
- 1/4 cup miso 1/4 cup soy sauce lower-sodium 3 tablespoons or sriracha sauce, plus more for serving 1 tablespoon toasted sesame oil 1 teaspoon ground black pepper 1 pork shoulder boneless, about 4 pounds, trimmed of excess fat and quartered
- 1/4 cup miso
- miso
- 1/4 cup soy sauce lower-sodium
- lower-sodium
- 3 tablespoons gochujang korean red pepper paste or sriracha sauce, plus more for serving
- gochujang
- korean red pepper paste or sriracha sauce, plus more for serving
- 1 pork shoulder boneless about 4 pounds, trimmed of excess fat and quartered
- pork shoulder
- boneless about 4 pounds trimmed of excess fat and quartered
- for serving lettuce leaves radishes cucumber gree
- lettuce leaves radishes cucumber green onions
- main ingredient miso pork
- 1/4 cup miso 1/4 cup soy sauce lower-sodium 3 tablespoons or sriracha sauce, plus more for serving 1 tablespoon toasted sesame oil 1 teaspoon ground black pepper 1 pork shoulder boneless, about 4 pounds, trimmed of excess fat and quartered for serving lettuce leaves radishes cucumber green onions
- 1/4 cup miso 1/4 cup soy sauce lower-sodium 3 tablespoons or sriracha sauce, plus more for serving 1 tablespoon toasted sesame oil 1 teaspoon ground black pepper 1 pork shoulder boneless, about 4 pounds, trimmed of excess fat and quartered
- 1/4 cup miso 1/4 cup soy sauce lower-sodium 3 tablespoons or sriracha sauce, plus more for serving 1 tablespoon toasted sesame oil 1 teaspoon ground black pepper 1 pork shoulder boneless, about 4 pounds, trimmed of excess fat and quartered
- 1/4 cup miso
- miso
- 1/4 cup soy sauce lower-sodium
- lower-sodium
- 3 tablespoons gochujang korean red pepper paste or sriracha sauce, plus more for serving
- gochujang
- korean red pepper paste or sriracha sauce, plus more for serving
- 1 pork shoulder boneless about 4 pounds, trimmed of excess fat and quartered
- pork shoulder
- boneless about 4 pounds trimmed of excess fat and quartered
- for serving lettuce leaves radishes cucumber gree
- lettuce leaves radishes cucumber green onions
- Carbohydrate 154.465557825062 g
- Cholesterol 979.656 mg
- Fat 1318.46338182481 g
- Fiber 52.0563291436587 g
- Protein 142.260809011068 g
- Saturated Fat 291.309372752193 g
- Serving Size 1 1 recipe (4440g)
- Sodium 7471.92312352964 mg
- Sugar 102.409228681403 g
- Trans Fat 67.2914351700438 g
- Calories 12752 calories
Step-by-step
- Combine miso, lower-sodium soy sauce, gochujang, toasted sesame oil, and ground black pepper to make the sauce.
- Trim excess fat from the boneless pork shoulder and quarter it.
- Coat the pork shoulder with the miso mixture.
- Cook the pork until tender and shred the meat.
- Serve the shredded miso pork in lettuce leaves with sliced radishes, cucumber, and green onions.
When cooking a four-pound cut of pork shoulder on a strict budget, collagen conversion dictates your entire process. Tough connective tissue requires sustained low-heat processing to gelatinize properly, shifting a rigid muscle fiber into meltingly tender strands. Trim excess surface fat before searing to prevent grease pooling, but leave enough intramuscular fat to self-baste the meat during the long braise.
Braising Parameters and Technique Pitfalls
Maintain an oven or pot temperature around 300 degrees Fahrenheit. Excessive heat causes muscle fibers to seize and dry out prematurely, locking moisture away from the interior. Whisking miso, low-sodium soy sauce, and gochujang creates a potent braising liquid that seasons the protein deeply as it reduces. Never rush this phase by turning up the burner. Patience guarantees the correct unctuous texture necessary for wrapping.
Transforming Second-Day Leftovers
Cold pork shoulder yields efficiently to the shredding process when chilled overnight at 38 degrees Fahrenheit. Reheat shredded portions in a cast-iron skillet over medium-high heat for four minutes until the edges develop a crisp, caramelized char. Pair this warm meat with raw, thinly sliced radishes and cucumbers to supply a cold, high-hydration crunch that balances the rich umami of the braised pork.
