BO SSäM GRILLED PORK AND PICKLED SLAW IN LETTUCE CUPS
Think of Bo Ssäm as Korean lettuce tacos. Invite the gang to make their own lettuce rolls with the fall-apart tender pork, rice, pickles, and a raw oyster (optional, but we really recommend it).
Provided by Ian Knauer
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- 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.)
- 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.
- Transfer pork to a platter. Serve with lettuce, scallions, rice, Sriracha, oysters (if using), and remaining pickled radishes and carrots alongside.
- The quick-pickled radishes and carrots can be made up to 3 days in advance.
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