Sweet and spicy pork lettuce wraps
These vibrant pork lettuce wraps feature tender, slow-cooked pork neck smothered in a rich sweet and spicy sauce with Asian-inspired flavours. The combination of bourbon, hoisin, and honey creates a complex glaze that perfectly coats the shredded pork.
Ingredients · Servings 4 to 6
- ***For the pork
- 1 kg boneless pork neck
- 1 tbsp smoky BBQ spice
- Salt and black pepper to taste
- 1/3 cup Bourbon whiskey
- 2 cups beef stock
- 2 tbsp olive oil
- ***For the sweet and spicy sauce
- 1/3 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/3 cup tomato sauce
- 1 tbsp sesame oil
- 1 to 2 tbsps chilli sauce (optional, to taste)
- Salt and black pepper to taste
- ***For serving:
- 1 head butter lettuce or iceberg lettuce, separated into leaves/cups
- 3 to 4 spring onions, finely chopped
- 3 tbsps toasted sesame seeds
- 1 cup crispy fried noodles or toasted chopped peanuts
Method · P
- Prepare the pork: Pat the pork neck dry with paper towel and season generously with salt, black pepper, and smoky BBQ spice, rubbing the spices into the meat.
- Sear the pork: Heat olive oil in a large pan over medium-high heat. Sear the pork neck on all sides until nicely browned, about 2 to 3 minutes per side. This step adds depth of flavour but can be skipped if time is limited.
- Slow cook the pork: Transfer the seared pork neck to a slow cooker.
- Add the bourbon whisky and beef stock, ensuring the liquid covers at least half of the meat. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the pork is tender and easily shreds with a fork.
- Make the sauce: While the pork is cooking, prepare the sweet and spicy sauce by whisking together the hoisin sauce, soy sauce, honey, tomato sauce, sesame oil, chilli sauce (if using), salt and black pepper in a bowl. Set aside until needed.
- Shred and coat: Once the pork is cooked, remove it from the slow cooker and let it cool slightly. Reserve 1/2 cup of this cooking liquid.
- Using two forks, shred the pork into bite-sized pieces.
- Pour over the prepared sauce and toss well to coat the shredded pork evenly.
- If the mixture seems dry, add a few more tablespoons of the reserved cooking liquid.
- Warm the pork: Return the sauced pork to the slow cooker on low for 10 to 15 minutes to warm through and allow the flavours to meld. Or, warm it gently in a pan over low heat.
- Assemble and serve: Arrange the lettuce cups on a serving platter. Fill each cup with a generous portion of the sweet and spicy pork. Top with chopped spring onions, toasted sesame seeds, and crispy fried noodles or toasted peanuts.
