This dish is great for a casual get-together or a weeknight meal (with leftovers). The seasoning paste is modeled after Korean ssamjang--a concentrated, salty, slightly spicy concoction. Unlike traditional versions, though, ours is made with grocery store ingredients for ease and convenience.

Ann Taylor Pittman
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Credit: Photography: Greg Dupree; Food Styling: Emily Nabors Hall; Prop Styling: Claire Spollen.

Recipe Summary test

30 mins
8 hrs
Serves 8 (serving size: 3 lettuce wraps and 1/2 cup rice)


Ingredient Checklist


Instructions Checklist
  • Heat a medium skillet over medium-high. Combine ginger and 1 tablespoon sugar; rub evenly over all sides of pork. Add 1 tablespoon oil to pan; swirl to coat. Add pork; cook, turning until charred on all sides, about 8 minutes. Place pork in a 5- to 6-quart slow cooker; add stock and garlic. Cover and cook on low until pork shreds easily with a fork, 7 1/2 to 8 hours. Remove pork from slow cooker, reserving 1/4 cup cooking liquid. Shred meat with 2 forks, and place in a large bowl. Add reserved 1/4 cup cooking liquid and 3/4 teaspoon salt; toss well to combine.

  • Meanwhile, combine vinegar, 1 1/4 cups water, remaining 2 tablespoons sugar, and remaining 3/4 teaspoon salt in a saucepan; bring to a boil over medium-high, stirring to dissolve sugar. Add carrots and radish. Remove from heat; cool completely, about 30 minutes or up to 7 hours. Drain well.

  • Combine miso, Sriracha, and remaining 1 1/2 tablespoons oil. Spread about 1 teaspoon sauce over each lettuce leaf; top each with about 1 ounce pork and 2 tablespoons pickled vegetables. Serve with rice.

Nutrition Facts

368 calories; fat 13g; saturated fat 4g; protein 28g; carbohydrates 34g; fiber 5g; sodium 790mg; sugars 6g; added sugar 3g.