(NC)—If the kids are moaning and groaning about your tired, old recipes, try adding some excitement to your mealtime repertoire. Introducing new flavours and cultural cuisine to the table is a great way to bring your family together and get your little ones to try new foods.
With just a handful of ingredients and a grill you can prepare a no-mess, no-fuss Korean-inspired recipe in 20 minutes flat. Made with crisp lettuce and a succulent Korean barbecue sauce, the pork lettuce wraps below are the perfect summer meal to enjoy on the patio. Quick, easy and fun to assemble, these lettuce wraps are sure to become a family favourite during the hot summer months.
Korean Pork Lettuce Wraps
Serves: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
1 1/2 lb (675 g) pork tenderloin
1 cup (250 mL) VH Korean BBQ Sauce
2 tbsp (30 mL) VH soya sauce
2 tbsp (30 mL) lime juice
Pam grilling spray
Slice the tenderloin lengthwise into 4 pieces, creating 4 equal strips. Pierce strips all over with a fork. Place in plastic freezer bag with 1/2 cup (125 mL) VH Korean BBQ Sauce, VH soya sauce and lime juice.
Marinate for at least 1 hour, up to 1 day.
Spray grill with Pam grilling spray and heat to medium-high. Remove pork from marinade and wipe off excess, discard marinade. Place pork on grill and cook for 4 minutes, flip pieces over and begin basting with 1/2 cup (125 mL) of VH Korean BBQ Sauce, continue cooking for 5 minutes or until pork is cooked through.
Slice pork into ½” strips and serve alongside other garnishes.
To assemble wraps, fill lettuce leaves with rice, pork, carrots, cucumber, additional sauce and green onions.
For wraps:
8 whole romaine lettuce leaves, washed and dried
2 cups (500 mL) cooked rice
½ cup (125 mL) grated carrot (optional)
½ cup (125 mL) green onions, finely sliced
1 cup (250 mL) cucumber, peeled and thinly sliced
Tip: Drizzle some additional VH Korean BBQ Sauce over the wrap once it is filled.
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