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When the lovely people who make the Thermapen Professional asked if I’d like to create a BBQ recipe, I immediately thought of doing these easy Korean BBQ Style Spicy Pork Lettuce Wraps.
I was inspired by a recent visit to a Korean BBQ restaurant where you cook your own marinated meat and king prawns in the centre of the table. Well truth be told, being first timers, hubby and I let the waitress cook the food as it was all new to us. I did actually say “I should have brought my Thermapen Professional” to hubby! Then I wouldn’t have had any doubts about when the food was ready. Maybe next time I’ll sneak it in.
We’d never had lettuce wraps before but paired with the spicy meat and spring onion garnish they were incredibly delicious. So, wanting to recreate something similar at home, rather than using specialist Korean ingredients, I decided to use more readily available store cupboard ingredients.
Hence, I combined Sriracha hot chilli sauce with chilli flakes, powdered ginger, crushed garlic, soy sauce, honey and toasted sesame oil. If I can’t find an ingredient in the world food aisle of my local supermarket then I steer away from it. The beauty of this recipe is that the marinade is so tasty that you don’t have to marinate in advance. You can just allow the pork to soak up the flavours while you prepare the lettuce and spring onion garnish! It’s so quick and easy.
Why should you use the Thermapen Professional digital thermometer for barbecuing?
What I love about the Thermapen Professional is that it takes all the guess work out of cooking meat on a BBQ or anywhere else. Therefor once your meat hits the right temperature, (71°C for pork) you can immediately stop cooking and have succulent results. Before the Thermapen we used to BBQ our meat for longer to be sure it was cooked which often resulted in it being dry and tough.
Another great feature of the Thermapen Professional the auto rotating display that means you can take a temperature at any angle and with either hand. Hence the numbers will always be displayed the right way up for you!
How can you cook Korean BBQ Style Spicy Pork Lettuce Wraps if you don’t have a BBQ or it rains?
Fret not, the pork will be fine grilled in the oven and temperature checked with Thermapen Professional. It just won’t have that added smoky BBQ flavour.
How do the Korean BBQ Style Spicy Pork Lettuce Wraps compare the Korean restaurant version?
I would say they are just as good or even better and I even cut up the meat with scissors just like we had to in the restaurant. The Korean BBQ Style Spicy Pork Lettuce Wraps I made were spicier with a fabulous chilli kick so I’ll definitely be making these again and again. If you’re having a BBQ this is probably not a dish that is going to please the younger members of the family but great to have in the mix of other BBQ meats and side dishes.
What can you do with any leftover BBQ spicy pork strips?
If you’re anything like us, we usually over cater so that we can have the leftovers the following day. I made spicy pork salad sandwiches with extra sweet chilli sauce and a dash of soy sauce the following day. You could also make my tasty Simple Pork Fried Rice which uses leftover cooked pork.
What other Asian inspired dishes can you cook on the BBQ?
I asked fellow food bloggers for their ideas and here is what they suggested along with one mine:
How do you get a 20% discount off a Thermapen Professional?
Simple! Just enter this discount code at the checkout on the Thermapen website: FABF4ALL-20
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NB: This is a paid promotion in partnership with Thermapen Professional.
Korean BBQ Style Spicy Pork Lettuce Wraps
- 600 g thin cut, pork loin steaks 6 in total
- 1 English lettuce
- For marinade:
- 4 ½ tbsp Sriracha hot chilli sauce
- 2 tsp chilli flakes
- 1 ½ tbsp runny honey
- 1 ½ tbsp dark soy sauce
- 3 garlic cloves minced
- ¾ tsp ground ginger
- 1 ½ tbsp toasted sesame oil
- 1 English lettuce or similar
- 1 bunch spring onions washed
- grinds of chilli & garlic
- splash of toasted sesame oil
- sesame seeds optional
- Light your BBQ.
- Then mix all the marinade ingredients in bowl.
- Immerse each pork loin chop into the mixture to coat until all 6 are in the bowl.
- Cover with a plate and pop into the fridge to marinate (can be prepped a few hours in advance if you wish).
- Meanwhile, wash and spin your lettuce leaves dry, (you’ll need about 10 – 12 depending on their sizthen place in a serving bowl and put in the fridge.
- Rinse the spring onions and finely slice on the diagonal including as much green stem as you can then pop in a serving bowl with a splash of sesame oil and garnish with a grinding of chilli and garlic flakes.
- Once the flames on you BBQ have died down add the marinated chops.
- Allow to cook for around 10 minutes (or until they look cooked underneatand turn. Cooking time will depend on the heat of your BBQ.
- Cook for another 8 – 10 minutes approximately and test temperature with the Thermapen Professional, the chops are ready when they reach a temperature of 71°C.
- Cut the chops up into strips with a pair of kitchen scissors and put in a serving bowl.
- Serve the bowls of pork, lettuce and spring onion along with sweet chilli dipping sauce, soy sauce and sesame seeds if using and allow your guests to assemble their wraps.
- Alternatively assemble the lettuce wraps for your guests by adding the spicy pork strips, spring onion garnish, sauces and sesame seeds and present on a serving platter.
- A rice salad would be a great accompaniment.