Korean Style Chili Pork Loin Wraps

These were amazing. My husband was raving about them.

Korean Style Chili Pork Loin Wraps

From: Foto Cuisine

Marinade:
1 1/2 pork tenderloin, trimmed
1/4 cup soy sauce
1 Tbs. Sugar
4 tsp. toasted sesame oil
1/2 cup green onions, chopped
1 Tbs. garlic, minced
1 Tbs. fresh ginger, minced

Hot Sauce:
2 Tbs. Sriracha hot chili sauce
5 tsp. honey
2 tsp. sesame oil


Faux Risotto
2-4 Tbs. butter
1/2 cup arborio rice
1 cup white rice
1 1/4 cup chicken stock
1/3 cup white wine

1 head romaine lettuce
2 Tbs. sesame seeds, toasted

In a medium bowl, combine the green onions, garlic and ginger. Add the soy sauce, sugar, sesame oil; mix well. Slice the pork into strips and put in the marinade. Place in the fridge covered for 1 hour.

While your pork is marinating, make the dipping sauce. I double the dipping sauce ingredients because we always like more sauce. Mix together the Sriracha, honey and sesame oil.

Melt butter in a pot, then add the rice. Let it sizzle a bit until it is transparent around the edges and a solid white core. Add a little salt and then the broth and wine. Cover and simmer for 15-18 minutes. (I had to really play with the liquid amounts. I upped the liquids in the ingredient list above from the original recipe. It was nowhere near enough liquid. I had to check on my rice while it was simmering to adjust the liquid a little bit, but it turned out fantastic)

After the pork is done marinating, heat a skillet to med-high and add in some olive oil until almost smoking, then add the pork after straining off some of the marinade. (I personally like to leave a good bit of liquid in the pan when I'm cooking the pork because it helps to really keep the yummy flavors). Cook pork until done and liquid has reduced to bubbles.

Spoon some of the risotto mixture onto a leaf of lettuce and top with pork and hot sauce. Fold the leaves up like a taco and enjoy!