Bo Ssäm Grilled Pork and Pickled Slaw in Lettuce Cups

korean pork dinner

Ian Knauer

Serves 4–6

Source

Ingredients

1/2 cup seasoned rice wine vinegar

1/4 cup sugar

4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

6 radishes, julienned or grated

2 carrots, julienned or grated

2 pounds (about 5 cups) shredded Brown Sugar BBQ Pork Butt

2 heads Boston or Bibb lettuce, leaves separated

2 scallions, thinly sliced

3 cups cooked short-grain rice

Sriracha hot sauce (for serving)

12 shucked raw oysters (optional)

Method

Combine vinegar, sugar, salt, pepper, and 1/2 cup water in a medium bowl. Add radishes and carrots and let stand at least 10 minutes. (Reserve half of the pickled veggies for Pork Banh Mi with Quick-Pickled Radishes and Carrots later in the week.)

Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20–25 minutes.

Transfer pork to a platter. Serve with lettuce, scallions, rice, Sriracha, oysters (if using), and remaining pickled radishes and carrots alongside.

The quick-pickled radishes and carrots can be made up to 3 days in advance.