Healthy Baja Mediterranean Fusion Mexican Cuisine

Easy Korean Pork Lettuce Wraps, Mexican-Asian Fusion

Easy Korean Pork Lettuce Wraps, Mexican-Asian Fusion

Korean pork lettuce wraps meet the Baja with a salty, sweet, spicy explosion of flavor. You can make everything in advance and serve these as a main meal or in bite sized cocktail nibbles.

Northern Baja, Baja Norte, cuisine has a strong Asian influence. Restaurants in Tijuana and Ensenada are making a name for themselves with Mexican-Asian fusion cuisine.

Lettuce wraps are a low carb, whole food alternative to tortillas. I’ll eat anything in a tortilla, I love tortillas, but sometimes a filling begs for the crispy freshness of an iceberg lettuce cup. Some fillings like Asian inspired meats and meat substitutes, like tofu, just taste better in simple vegetable wraps. Iceberg lettuce is the perfect shape but you can use collard green leaves, romaine and butter lettuces for wraps as well.

Korean Pork Lettuce Wraps

 

Here’s my contribution to Baja Sur’s Mexican-Asian fusion; the Korean pork lettuce wrap. My future daughter-in-law brought Korean kitchen staples  in her luggage to share but I have seen most of the ingredients you’ll need at the specialty grocery stores in Baja.

 

 

Join us at FiestaFriday.net where Angie throws a virtual blog block party. Our cohosts this week are Laura’s at www.feastwisely.com and Petra’s at FoodEatLove.

 

Korean Pork Lettuce Wraps

July 7, 2017
: 4, 2 wraps each
: Easy

Spicy Mexican pulled pork and salty sweet Korean inspired sauce wrapped in a low carb lettuce wrap. Easy Mexican-Asian fusion.

By:

Ingredients
  • Shredded Pork - Make ahead 6-8 hours
  • Pork shoulder, 2-3 pounds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Onion, 1 chopped
  • Salsa verde, 2 cups prepared or homemade
  • Jalapeño, 2 sliced
  • Quick Pickle - make ahead 2 hours to several days
  • 1 cucumber sliced thinly
  • 1 carrot sliced thinly
  • 1/4 cup rice vinegar
  • 2 gloves of garlic minced
  • 2 tablespoons Korean red pepper powder or ancho chili powder
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • Sauce
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons toasted sesame oil
  • 2 cloves garlic, minced
  • 1/4 cup green onions thinly sliced
  • 2 tablespoons grated fresh ginger
  • 1/2 Serrano chili minced
  • To serve
  • Iceberg Lettuce cups
  • 1/2 cup sliced green onions
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup sliced radishes, optional
Directions
  • Step 1 Combine pork and pork ingredients in a slow cooker. Cook on high 6-8 hours.
  • Step 2 Combine all pickle ingredients and refrigerate 2 hours to several days.
  • Step 3 Combine sauce ingredients and simmer on low until reduced by half.
  • Step 4 Combine cooked shredded pork and sauce.
  • Step 5 Assemble lettuce wraps: 2 tablespoons of sauced pork, 2 tablespoons of pickle, a pinch each of green onions, cilantro and radishes.

 



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