Lettuce Wraps with Roast Pork at the Epcot Food & Wine Festival

Lettuce Wraps with Roast Pork at the Epcot Food & Wine Festival

We love trying traditional dishes from all over the world! That is why we love when the Epcot International Food and Wine Festival comes around each year... we get a worldly taste experience all month long. We have compiled several recipes for dishes that are being served at this years festival. You can find these Kalua Pork Sliders in the South Korea Marketplace. It's a delicious taste adventure!

 

Bo Ssam

(Lettuce Wraps with Roast Pork)

 

Serves 4 as a first course or 2 as a main course

 

Roast Pork

1/4 cup light brown sugar

2 tablespoons coarse salt

2 1/2-pound boneless pork butt

 

Kimchi Slaw

3 cups napa cabbage

1/2 cup thinly sliced red onion

1/2 cup shredded carrot

1 teaspoon ginger minced

1 tablespoon sambal olek sauce (spicy chili-garlic sauce)

1 teaspoon minced garlic

2 tablespoons lime juice

1 tablespoons rice vinegar

1 teaspoon fish sauce

1 tablespoon sugar

 

Sesame Mayo

1 tablespoon sesame seeds

1/2 cup mayonnaise

1 tablespoon water

1 1/2 teaspoons toasted sesame oil

1 1/2 teaspoons lemon juice

1 teaspoon granulated garlic

1/2 teaspoon coarse salt

1/4 teaspoon black pepper

 

Lettuce Wraps

6 to 12 Bibb lettuce leaves

Roast pork

Kimchi slaw, to taste

Sesame mayo, to taste

 

For roast pork:

  1. Combine brown sugar and salt in a small bowl. Rub mixture on pork. Place pork in plastic zip-top bag and refrigerate for 6 hours or overnight.

  2. Preheat oven to 300ºF.

  3. Remove pork from bag and rinse off sugar and salt; pat dry and place in a small roasting pan.

  4. Roast pork for 4 1/2 hours, or until very tender. Shred into bite-size pieces with a fork.

 

For kimchi slaw:

  1. Combine cabbage, onion, and carrot in a large bowl. Set aside.

  2. Combine remaining ingredients in a small bowl. Whisk to combine, then pour dressing over vegetables. Toss to combine.

  3. Cover bowl and refrigerate for 2 hours, or until slaw is wilted.

 

For sesame mayo:

  1. Toast sesame seeds in a small, dry skillet over medium-high heat, stirring constantly, until light brown and aromatic. Cool.

  2. Combine sesame seeds, mayonnaise, water, sesame oil, lemon juice, garlic, salt, and pepper in a medium bowl. Whisk to combine; refrigerate until ready to use.

 

To serve:

  1. Place 2 to 3 lettuce wraps on each serving plate. Evenly divide roast pork among lettuce leaves.

  2. Top with kimchi slaw and sesame mayo, to taste. Fold lettuce around fillings.Lettuce Wraps

What to drink: Citrusy New Zealand Sauvignon Blanc is perfect with slow-roasted pork.

For more information on the 2014 Epcot International Food and Wine Festival click HERE!

#EpcotFoodFestival

by Craig Chapman