Spicy Korean Pulled Pork in Crispy Lettuce Wraps
A rich and flavourful Korean pulled pork, slow-cooked in soy sauce, gochujang, and apple juice until it almost falls apart. Served in crisp lettuce leaves with fresh chili and a creamy, spicy chili mayo. Absolutely irresistible.
Ingredients
- 800 g pork shoulder (whole piece)
- 1 yellow onion
- 2 tbsp fresh ginger, grated
- 6–7 garlic cloves, grated
- 3 dl apple juice
- 3–4 tbsp gochujang
- 4 tbsp Japanese soy sauce
- 4 tbsp sesame oil
- 2 tbsp sugar
- 3 tbsp apple cider vinegar
Instructions
Cut the pork shoulder into large chunks.
Brown the pieces on all sides in oil in a heavy-bottomed pot until nicely coloured.
Add the chopped onion and cook until soft. Then pour in the remaining ingredients.
Bring to a boil, cover with a lid, and let it simmer on low heat for about 1.5 hours.
Remove the lid for the last 15 minutes to let some of the liquid reduce.
Shred the pork directly in the pot using two forks.
To Serve
Fill crisp lettuce leaves with the pulled pork and top with cucumber, fresh chili, and coriander.
Sprinkle with sesame seeds and eat with your hands.
Optional sides: rice and/or tortillas.
