Miso marinated pork kassler slices, sushi rice, and spicy pickled cucumber wrapped up in lettuce cups. Drizzled in sticky miso sauce and garnished with toasted black sesame seeds and fresh coriander. A divine dinner awaits!
Miso Pork Lettuce Wraps
Miso Pork Lettuce Wraps
with sushi rice & spicy pickled cucumber
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Black Sesame Seeds
- Cucumber
- Dried Chilli Flakes
- Fresh Coriander
- Green Leaves
- Miso Paste
- Pickling Liquid
- Pork Kassler Loin Steak
- Sake
- Sushi Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
RICE, RICE BABY!
Rinse the sushi rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 250ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
MARINATE TIME
Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat of the pork kassler to prevent the meat from buckling during frying. In a bowl, whisk the miso paste, the sake and 10ml of a sweetener of choice. Add the pork kassler to the miso mixture and toss to combine. Set aside to marinate.
IN A PICKLE
In a bowl, add the cucumber half-moons, the chilli flakes (to taste), the pickling liquid and some seasoning. Mix to combine and set aside to pickle.
TOASTY SESAME
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the kassler from the marinade and sear fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and charred. Remove from the pan and slice into strips. Return the pan, wiped down, to a medium heat with the remaining marinade and 50ml of water. Simmer for 3-4 minutes until reduced and thickened. Remove from the pan and place in a bowl.
PLATE IT UP!
Prepare your lettuce wrap station: charred miso pork slices, the rinsed green leaves, the bowl of the miso marinade sauce, the sushi rice, the pickled spicy cucumbers, the toasted sesame seeds, and the rinsed coriander leaves. Load up your lettuce cups any way you like. Enjoy!
Sushi Rice - 75ml
Pork Kassler Loin Steak - 180g
Miso Paste - 15ml
Sake - 25ml
Cucumber - 50g
Dried Chilli Flakes - 2,5ml
Pickling Liquid - 45ml
Black Sesame Seeds - 7,5ml
Green Leaves - 40g
Fresh Coriander - 4g
RICE, RICE BABY!
Rinse the sushi rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
MARINATE TIME
Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat of the pork kasslers to prevent the meat from buckling during frying. In a bowl, whisk the miso paste, the sake and 20ml of a sweetener of choice. Add the pork kassler to the miso mixture and toss to combine. Set aside to marinate.
IN A PICKLE
In a bowl, add the cucumber half-moons, the chilli flakes (to taste), the pickling liquid and some seasoning. Mix to combine and set aside to pickle.
TOASTY SESAME
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the kassler from the marinade and sear fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and charred. Remove from the pan and slice into strips. Return the pan, wiped down, to a medium heat with the remaining marinade and 100ml of water. Simmer for 4-5 minutes until reduced and thickened. Remove from the pan and place in a bowl.
PLATE IT UP!
Prepare your lettuce wrap station: charred miso pork slices, the rinsed green leaves, the bowl of the miso marinade sauce, the sushi rice, the pickled spicy cucumbers, the toasted sesame seeds, and the rinsed coriander leaves. Load up your lettuce cups any way you like. Enjoy!
Sushi Rice - 150ml
Pork Kassler Loin Steak - 360g
Miso Paste - 30ml
Sake - 50ml
Cucumber - 100g
Dried Chilli Flakes - 5ml
Pickling Liquid - 90ml
Black Sesame Seeds - 15ml
Green Leaves - 80g
Fresh Coriander - 8g
RICE, RICE BABY!
Rinse the sushi rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 750ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
MARINATE TIME
Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat of the pork kasslers to prevent the meat from buckling during frying. In a bowl, whisk the miso paste, the sake and 30ml of a sweetener of choice. Add the pork kassler to the miso mixture and toss to combine. Set aside to marinate.
IN A PICKLE
In a bowl, add the cucumber half-moons, the chilli flakes (to taste), the pickling liquid and some seasoning. Mix to combine and set aside to pickle.
TOASTY SESAME
Place the sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the kassler from the marinade and sear fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and charred. Remove from the pan and slice into strips. Return the pan, wiped down, to a medium heat with the remaining marinade and 150ml of water. Simmer for 5-6 minutes until reduced and thickened. Remove from the pan and place in a bowl.
PLATE IT UP!
Prepare your lettuce wrap station: charred miso pork slices, the rinsed green leaves, the bowl of the miso marinade sauce, the sushi rice, the pickled spicy cucumbers, the toasted sesame seeds, and the rinsed coriander leaves. Load up your lettuce cups any way you like. Enjoy!
Sushi Rice - 225ml
Pork Kassler Loin Steak - 540g
Miso Paste - 45ml
Sake - 75ml
Cucumber - 150g
Dried Chilli Flakes - 7,5ml
Pickling Liquid - 135ml
Black Sesame Seeds - 22,5ml
Green Leaves - 120g
Fresh Coriander - 12g
RICE, RICE BABY!
Rinse the sushi rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 1L of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
MARINATE TIME
Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat of the pork kasslers to prevent the meat from buckling during frying. In a bowl, whisk the miso paste, the sake and 40ml of a sweetener of choice. Add the pork kassler to the miso mixture and toss to combine. Set aside to marinate.
IN A PICKLE
In a bowl, add the cucumber half-moons, the chilli flakes (to taste), the pickling liquid and some seasoning. Mix to combine and set aside to pickle.
TOASTY SESAME
Place the sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the kassler from the marinade and sear fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through and charred. Remove from the pan and slice into strips. Return the pan, wiped down, to a medium heat with the remaining marinade and 200ml of water. Simmer for 6-7 minutes until reduced and thickened. Remove from the pan and place in a bowl.
PLATE IT UP!
Prepare your lettuce wrap station: charred miso pork slices, the rinsed green leaves, the bowl of the miso marinade sauce, the sushi rice, the pickled spicy cucumbers, the toasted sesame seeds, and the rinsed coriander leaves. Load up your lettuce cups any way you like. Enjoy!
Sushi Rice - 300ml
Pork Kassler Loin Steak - 720g
Miso Paste - 60ml
Sake - 100ml
Cucumber - 200g
Dried Chilli Flakes - 10ml
Pickling Liquid - 180ml
Black Sesame Seeds - 30ml
Green Leaves - 160g
Fresh Coriander - 15g
Woolies Products in this dish
