BO SSäM GRILLED PORK AND PICKLED SLAW IN LETTUCE CUPS

Bo Ssäm Grilled Pork and Pickled Slaw in Lettuce Cups image

Provided by Ian Knauer

Yield Serves 4-6

Number Of Ingredients 12

1/2 cup seasoned rice wine vinegar
1/4 cup sugar
4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 radishes, julienned or grated
2 carrots, julienned or grated
2 pounds (about 5 cups) shredded Brown Sugar BBQ Pork Butt
2 heads Boston or Bibb lettuce, leaves separated
2 scallions, thinly sliced
3 cups cooked short-grain rice
Sriracha hot sauce (for serving)
12 shucked raw oysters (optional)

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.