Bo Ssäm Grilled Pork and Pickled Slaw in Lettuce Cups

Ingredients for Bo Ssäm Grilled Pork and Pickled Slaw in Lettuce Cups

• 120ml seasoned rice wine vinegar

• 60ml sugar

• 4 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• 6 radishes, julienned or grated

• 2 carrots, julienned or grated

• 900g (about 1000g ) shredded Brown Sugar BBQ Pork Butt

• 2 heads Boston or Bibb lettuce, leaves separated

• 2 spring onions, thinly sliced

• 725ml cooked short-grain rice

• Sriracha hot sauce (for serving)

• 12 shucked raw oysters (optional)

Combine vinegar, sugar, salt, pepper, and 120ml 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 121°C. 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, spring onions, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.