Serves 8 (serving size: 3 lettuce wraps and 1/2 cup rice)
Ann Taylor Pittman
This dish is great for a casual get-together or a weeknight meal (with leftovers). The seasoning paste is modeled after Korean ssamjang--a concentrated, salty, slightly spicy concoction. Unlike traditional versions, though, ours is made with grocery store ingredients for ease and convenience.
1 teaspoon ground ginger
3 tablespoons light brown sugar, divided
1 (2-lb.) trimmed boneless pork shoulder roast (about 2 1/2 to 3 lb. before trimming)
2 1/2 tablespoons toasted sesame oil, divided
1/2 cup unsalted chicken stock
6 garlic cloves, crushed
1 1/2 teaspoons kosher salt, divided
1 1/4 cups rice vinegar
1 1/4 cups water
1 1/2 cups precut matchstick-cut carrots
1 1/2 cups matchstick-cut daikon radish
6 tablespoons white miso
1 tablespoon Sriracha chili sauce
24 red leaf lettuce leaves
4 cups hot cooked short-grain brown rice or 2 (8.5-oz.) pouches microwavable whole-grain brown rice
Calcium 5% DV
Potassium 18% DV
Added sugars 3g
How to Make It
Heat a medium skillet over medium-high. Combine ginger and 1 tablespoon sugar; rub evenly over all sides of pork. Add 1 tablespoon oil to pan; swirl to coat. Add pork; cook, turning until charred on all sides, about 8 minutes. Place pork in a 5- to 6-quart slow cooker; add stock and garlic. Cover and cook on low until pork shreds easily with a fork, 7 1/2 to 8 hours. Remove pork from slow cooker, reserving 1/4 cup cooking liquid. Shred meat with 2 forks, and place in a large bowl. Add reserved 1/4 cup cooking liquid and 3/4 teaspoon salt; toss well to combine.
Meanwhile, combine vinegar, 1 1/4 cups water, remaining 2 tablespoons sugar, and remaining 3/4 teaspoon salt in a saucepan; bring to a boil over medium-high, stirring to dissolve sugar. Add carrots and radish. Remove from heat; cool completely, about 30 minutes or up to 7 hours. Drain well.
Combine miso, Sriracha, and remaining 1 1/2 tablespoons oil. Spread about 1 teaspoon sauce over each lettuce leaf; top each with about 1 ounce pork and 2 tablespoons pickled vegetables. Serve with rice.
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