Korean-Style Pork Wraps with Chili Sauce

Recipe courtesy Emeril Lagasse, Emeril's There's a Chef in My World, HarperCollins Publishers, New York, New York, 2006

Show: Emeril LiveEpisode: There's a Chef in My World

Rated: 5 stars out of 5Rate itRead users' reviews (28)

RECIPE
COMMENTS & REVIEWS(28)

Cook Time:
5 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: 2 hr 5 min
Cook: 5 min
Total:: 2 hr 20 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 1/2 pounds pork tenderloin, trimmed
1/4 cup soy sauce
1 tablespoon sugar
4 teaspoons toasted sesame oil
1/2 cup chopped green onions
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons Sriracha hot chili sauce
4 teaspoons honey
1 tablespoon vegetable oil
2 tablespoons sesame seeds, toasted
1 1/2 cups cooked jasmine rice
1 head Boston, Bibb, or butter lettuce, leaves separated, washed, and patted dry

Directions

Wrap the pork tenderloin in several sheets of plastic wrap and place in the freezer for 40 minutes. (This is to make it easier to thinly slice, so make sure it doesn't freeze completely.)

In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic, and ginger. Whisk together until the sugar dissolves.

Take the pork out of the freezer and unwrap on a clean cutting board. Slice the pork into thin strips, about 1/4-inch thick, 1/4-inch wide, and 2 1/2 inches long. Place the pork strips in the soy marinade, cover, and refrigerate for 1 hour.

In a small mixing bowl, combine the Sriracha hot chili sauce, the honey, and the remaining 2 teaspoons of sesame oil. Stir to combine. Set aside.

When the pork has marinated, take the bowl out of the refrigerator and let it sit at room temperature for 15 minutes.

Heat the vegetable oil in a large skillet over high heat. Using a slotted spoon, remove the pork from the marinade and carefully place in the skillet. (Be careful that the drippings don't splatter out of the pan.) Cook the pork, stirring constantly with tongs or a wooden spoon, 4 to 5 minutes, until the pork is cooked through. Remove from the heat and stir in the sesame seeds.

To serve, spoon several tablespoons of rice into the center of a lettuce leaf, taco-style. Top with a few pork strips and drizzle with a few drops of the chili mixture. Roll up and eat!

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Sam's Spam Schnitzel with Truffleyaki Sauce over Kim Chee Fried Rice

Picture of Korean-Style Pork Wraps with Chili Sauce Recipe

Photo: Korean-Style Pork Wraps with Chili Sauce

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-8 of 8

View all 8 Asian Collections

Comments & Reviews

recipe Korean-Style Pork Wraps with Chili Sauce
Karolee Mound, MN 08-19-2009
Flag

Fantastic!!
Rated: 5 stars out of 5

Made this for dinner tonight. My husband never gives compliments, never. He eats to live, he's not like me that lives to... eat. He took a couple of bites and I figured it would be like anything else I make and nothing would be said, which I must say I am a good cook but you would never know it from my husband. You would from our family and friends but not from him. Well his comment was if our son doesn't like this he's crazy. This is fantastic! Well, I almost fell over. Second time in twenty years together that he gave me a compliment without being coxed. Thanks Emeril, I will now have to search out more of your recipe's.Read more
recipe Korean-Style Pork Wraps with Chili Sauce
MICHELLE Mililani, HI 08-11-2009
Flag

Awesome!!
Rated: 5 stars out of 5

Incredible flavor and very easy to make!! Even my picky husband liked the wraps. :) I used Calrose rice only because I... didn't have Jasmine rice in the pantry. I made two small bowls of the chili sauce because my husband and daughter don't care for spicy foods. One bowl with just one (1) tablespoon of Sriracha hot chili sauce and the other bowl with two (2) tablespoons of Sriracha as instructed in Emeril's recipe. Thanks for the recipe Emeril!! Hugs.... Read more
recipe Korean-Style Pork Wraps with Chili Sauce
krista okeechobee, FL 07-25-2009
Flag

delicious
Rated: 5 stars out of 5

This really is the best pork ever. I used a wok and stir fried the pork with onions and I followed the recipe (almost, I... tweaked the marinade a little) perfectly. Added grated carrot on top and it was very,very good. I found the sriracha at walmart so its easy to find in any store's ethnic aisle.Read more
recipe Korean-Style Pork Wraps with Chili Sauce
SUSAN NEWARK, CA 06-29-2009
Flag

10 STARS!!
Rated: 5 stars out of 5

This is some of the tastiest pork I've ever had. I let it marinate about 5 hours and wow! It came out so tender and... flavorful. I used sushi rice because I thought it would hold together better than regular white rice. Butter lettuce worked really well. We had this on a very hot day it it was just perfect. Light but filling. Can't wait to have leftovers tonight. Oh and the sauce made the whole wrap that much better. It looked like it was really spicy but it was just right. I'd give this recipe 10 stars if I could! Read more
recipe Korean-Style Pork Wraps with Chili Sauce
Brooke Little Rock, AR 06-22-2009
Flag

Sooo Good
Rated: 5 stars out of 5

I am not an expert on Korean food, but despite that I thought this meal was one of the best I've had at home in a long time. ... It was so good even my 2 1/2 year old liked it and that's no small feat. I appreciate that the list of ingredients are ones I can get at the local grocery store. Read more
recipe Korean-Style Pork Wraps with Chili Sauce
Kelley Oklahoma City, OK 05-27-2009
Flag

Very Good.... pretty easy to make.
Rated: 4 stars out of 5

I didn't make the wraps. I wanted some pork to make with some fried rice. I actually made extra marinade and used it in... some fried rice. I also added a little extra You could easily use this with chicken or beef as well. Read more