Aromatic Bearfoot Lettuce Wraps with Seasoned Pork
Making Bearfoot Wraps with Delicious Seasoned Pork (Meat is Always the Answer!)
Try these Bearfoot lettuce wraps, made with fresh, seasonal Bearfoot leaves available from late April to late May. They’re perfect for when you need a refreshing and satisfying meal!
Main Ingredients- 300g pork, cut into bite-sized pieces suitable for wraps
- 10 large Bearfoot leaves
- Cooked rice
Seasoning Mix- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp corn syrup or honey
- 2 Tbsp maesilcheong (Korean plum extract)
- 1/2 tsp ground ginger
- A pinch of black pepper
- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp corn syrup or honey
- 2 Tbsp maesilcheong (Korean plum extract)
- 1/2 tsp ground ginger
- A pinch of black pepper
Cooking Instructions
Step 1
First, cut the pork into bite-sized pieces that are easy to wrap. Aim for pieces that are not too large, so they fit comfortably within the lettuce leaves.
Step 2
Prepare the delicious seasoning mix for your wraps! Combine all the ingredients listed above for the seasoning. Making it ahead of time will save you some time later.
Step 3
In a bowl, add the cut pork and the prepared seasoning mix. Gently mix them together until the pork is evenly coated. For an even deeper flavor, you can marinate the pork in the refrigerator for at least 30 minutes. (Tip: To save time and infuse flavor, you can add the pork to the boiling water while you blanch the Bearfoot leaves!)
Step 4
To preserve the fresh, aromatic quality of the Bearfoot leaves, wash them thoroughly. Then, trim off the tough ends of the stems. You only need to remove the tough parts for a tender bite.
Step 5
Blanch the prepared Bearfoot leaves in boiling water. Unlike spinach, which cooks very quickly, Bearfoot leaves require a bit more time. Blanch them for about 30 seconds to 1 minute, or until the leaves are tender but still vibrant green. Be careful not to overcook them, as they can become mushy.
Step 6
Place a generous portion of the seasoned pork onto a bed of warm, steamed rice. Adjust the amount of rice and pork according to your preference.
Step 7
Finally, wrap the blanched Bearfoot leaf around the rice and pork to create a beautiful wrap. You’ve now made delicious Bearfoot lettuce wraps filled with the taste of spring! Enjoy your meal! 😊
