Gochujang Pork Lettuce Wraps

Gochujang is sweet as much as it is hot, so it caramelises beautifully in a hot pan. Piled into cold crunchy lettuce with a bit of rice, the contrast between the hot sticky pork and the cool leaf is the entire point of the dish.

1. 1

   Mix the gochujang, soy, sesame oil, garlic and sugar in a bowl. Add the pork and turn it until every slice is coated. Leave it for 10 minutes if you have them.

   For this step

   • 500 g pork shoulder
   • 3 tbsp gochujang
   • 1 tbsp toasted sesame oil
   • 4 cloves garlic
   • 1 tbsp (12 g) caster sugar
   • sesame seeds and sliced spring onion
2. 2

   Separate the lettuce into leaves, wash and dry them well, and keep them in the fridge until you serve.

   For this step

   • 2 heads baby gem or butter lettuce leaves
3. 3

   Get a wide pan very hot. Cook the pork in two batches so it sears rather than steams, about 4 minutes each, until the edges char.

   For this step

   • 500 g pork shoulder
4. 4

   Return everything to the pan for a final minute so the marinade tightens into a glaze.

5. 5

   Pile the pork onto a platter, scatter with sesame and spring onion, and let everyone build their own wraps.

   For this step

   • 500 g pork shoulder
   • 1 tbsp toasted sesame oil
   • sesame seeds and sliced spring onion

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