Bo Ssäm Grilled Pork and Pickled Slaw in Lettuce Cups
A Korean-inspired feast featuring tender brown sugar BBQ pork served with crisp pickled vegetables and fresh lettuce cups. This interactive dish combines sweet, tangy, and savory flavors with multiple textures for an exciting dining experience.
Ingredients
- •½ cup seasoned rice wine vinegar
- •¼ cup sugar
- •4 teaspoons kosher salt
- •½ teaspoon freshly ground black pepper
- •6 whole radishes
- •2 whole carrots
- •2 pounds shredded Brown Sugar BBQ Pork Butt
- •2 heads Boston or Bibb lettuce
- •2 whole scallions
- •3 cups cooked short-grain rice
- •to taste Sriracha hot sauce
- •12 whole shucked raw oysters
Cooking Instructions
- 1.
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.)
10 min
- 2.
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.
25 min
- 3.
Transfer pork to a platter. Serve with lettuce, scallions, rice, Sriracha, oysters (if using), and remaining pickled radishes and carrots alongside.
5 min
- 4.
The quick-pickled radishes and carrots can be made up to 3 days in advance.
