The recipe for Tender Pork Wraps brings back fond memories of my family’s weekend gatherings. I remember the first time I made these wraps; it was a simple dish, but it became an instant hit. The aroma of the marinated pork sizzling on the grill filled the air, and everyone eagerly waited for a taste. Tender Pork Wraps quickly became one of my go-to dishes for family dinners. I love how the pork turns out juicy and full of flavor every time, wrapped in soft tortillas with fresh veggies. It’s a dish that brings us together, and I enjoy making it over and over again.
The Perfect Pork Marinade
The secret to making the pork in these Tender Pork Wraps so delicious is the marinade. I always start with a mix of soy sauce, garlic, ginger, and a touch of honey. The sweet and savory balance gives the pork a wonderful flavor. I let the meat soak in the marinade for at least an hour, though overnight works even better. When it’s time to cook, grilling or pan-searing gives the pork a nice char that locks in all the juices. Every bite is tender, just as the recipe promises.
Building the Perfect Wrap
Once the pork is ready, it’s time to assemble the wraps. I like to use soft tortillas or lettuce leaves for a lighter option. Inside, I add crunchy veggies like cucumber, carrots, and fresh herbs like cilantro or mint. The contrast between the tender pork and the fresh veggies makes every bite exciting. Sometimes I drizzle a bit of hoisin sauce or spicy mayo for an extra kick. The combinations are endless, and that’s what makes Tender Pork Wraps so fun to make.
What I love most about Tender Pork Wraps is how versatile they are. Whether it’s a casual dinner with friends or a quick lunch, these wraps fit the occasion perfectly. You can even switch up the protein, using chicken or beef if you prefer. I’ve made these wraps so many times, and they never fail to impress. The best part is how easy they are to put together, making it a stress-free meal that everyone enjoys.
Table of Contents
Chef’s Notes-Tender Pork Wraps
- When soaking napa cabbage or lettuce leaves in salted water, ensure they are fully submerged for even softening. This step ensures the leaves are pliable enough to wrap around the pork without tearing.
- To ensure the pork belly is tender, slice it into even pieces (about 3 inches wide) for uniform cooking. The key is simmering at a low temperature, which keeps the meat tender and flavorful.
- Instant coffee or beer adds depth and balances the richness of the pork. It might sound unusual, but it mellows out the overall flavor, making the pork less fatty. You can adjust to taste by adding more coffee or beer if desired.
- Let the pork cool in the broth for 10 minutes after cooking. This locks in the juices and gives the meat extra time to absorb the rich flavors from the broth.
- For those who prefer a spicier dish, double the amount of gochugaru in the saewujeot mixture or add thinly sliced chili peppers to the radish salad or wraps.
- Experiment with different herbs like cilantro or mint in the wraps for added freshness. You can also swap the radish salad for kimchi to introduce fermented flavors.
- Use a sharp knife to thinly slice the cooked pork belly. A dull knife can tear the delicate meat, and thinner slices ensure each bite has the perfect balance of pork and wrap.
Tender Pork Wraps
4
10
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hour500
kcal10
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hour20
minutesExperience the mouthwatering flavors of Tender Pork Wraps, a delightful Korean dish perfect for any occasion. This recipe features succulent, slow-cooked pork belly wrapped in crisp napa cabbage or fresh lettuce, accompanied by tangy radish salad and savory salted shrimp. Whether you’re planning a cozy dinner at home or entertaining guests, these wraps offer a perfect balance of taste and simplicity. Follow our easy steps to create a customizable and affordable meal that’s both healthy and delicious. Get ready to impress your family and friends with this authentic Bossam-inspired recipe that’s bound to become a favorite in your culinary repertoire!
Ingredients
- Wraps
1 small napa cabbage inner leaves or 1 head of red or green leaf lettuce
1/4 cup coarse salt dissolved in 2.5 cups water, to soak the leaves until softened (2 to 4 hours)
1 cup radish salad (musaengchae)
3 tablespoons saewujeot (salted shrimp), mixed with 1 teaspoon gochugaru, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and 1 tablespoon chopped scallion
- Meat
1.7 pounds fresh pork belly cut into 3-inch wide strips
1/4 medium onion sliced
1-2 white parts of large scallions chopped
5-6 plump garlic cloves smashed
0.5 inch ginger thinly sliced
3/4 teaspoon whole black peppercorns
1 tablespoon doenjang (fermented soybean paste)
3/4 teaspoon instant coffee or 6 ounces brewed coffee or beer
3/4 teaspoon salt
1.5 bay leaves
5-6 cups water (if using brewed coffee or beer, reduce water by equivalent amount)
- Alternative Ingredients:
Napa Cabbage: Substitute with red or green leaf lettuce for a different texture or for those who prefer lettuce wraps.
Saewujeot Salted Shrimp: Replace with soy sauce or tamari for a similar umami flavor suitable for gluten-free diets.
Doenjang Fermented Soybean Paste: Use miso paste as an alternative for those who may not have access to doenjang.
Instant Coffee: Substitute with brewed coffee or beer as specified or use a gluten-free beer as needed.
Gochugaru: For a milder spice reduce the amount or use paprika as a non-spicy alternative.
Directions
- Preparing the Wraps: Start by carefully separating the tender inner leaves of the napa cabbage or washing the lettuce thoroughly. Dissolve 1/4 cup of coarse salt in 2.5 cups of water and immerse the leaves, allowing them to soften for 2 to 4 hours. Once softened, rinse the leaves well and drain to remove excess salt. This soaking process is essential for achieving the perfect texture for your wraps.
- Making the Saewujeot Mixture: In a small bowl, combine 3 tablespoons of saewujeot with 1 teaspoon of gochugaru, 1 teaspoon of sesame oil, 1 teaspoon of sesame seeds, and 1 tablespoon of chopped scallion. Mix thoroughly to integrate the flavors, creating a savory and slightly spicy condiment that complements the rich pork.
- Cooking the Pork Belly: In a dutch oven or stainless steel pot, add 5-6 cups of water along with the sliced onion, chopped scallions, smashed garlic cloves, sliced ginger, whole black peppercorns, doenjang, instant coffee or beer, salt, and bay leaves. Bring the mixture to a boil over medium-high heat and let it boil for 5 minutes to meld the flavors. Add the pork belly strips to the pot and return to a boil, cooking uncovered for about 5 minutes. Reduce the heat to medium, cover, and simmer until the meat is very tender, approximately 45 to 50 minutes. Test the tenderness by slicing the pork at the 40-minute mark to ensure it’s cooked to perfection.
- Finishing and Serving: Once tender, turn off the heat and allow the pork to cool in the cooking liquid to retain its moisture. After cooling, thinly slice the pork belly and arrange it on a serving platter. Serve the sliced pork with the prepared salted cabbage or lettuce leaves, the spicy saewujeot mixture, and the fresh radish salad. These components come together to create a balanced and flavorful dish ready to be enjoyed.
Equipment
- stainless steel cookware set
- dutch oven
- Chef’s Knife
- Cutting Board
- measuring cups and spoons
Nutrition Facts
- Calories: 500kcal
- Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 1200mg
- Potassium: 500mg
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 5g
- Protein: 35g
- Vitamin A: 1500IU
- Vitamin C: 30mg
- Calcium: 100mg
- Iron: 3mg
FAQ-Tender Pork Wraps
Can I use a different cut of pork?
Yes, while pork belly is preferred for its tenderness, you can use pork shoulder or pork butt as an alternative. Just adjust the cooking time as these cuts may take slightly longer to become tender.
What can I substitute for saewujeot if I can’t find it?
You can substitute saewujeot with soy sauce or tamari, which provide a similar umami flavor. Fish sauce is another option, but use it sparingly as it can be saltier.
Can I make this dish ahead of time?
Yes, the pork belly can be cooked in advance and stored in the fridge with some of the cooking liquid to keep it moist. Reheat it gently before serving to maintain tenderness.
Is there a gluten-free version of this dish?
This recipe is naturally gluten-free if you ensure your doenjang or miso paste and any beer or soy sauce alternatives are gluten-free.
What should I serve with these pork wraps?
These wraps pair well with traditional Korean side dishes like kimchi, pickled vegetables, and steamed rice. You can also serve it alongside fresh green salads or Korean steamed eggs for a complete meal.
