Barbecue pork with butter lettuce, and cucumber and radish pickle


  • Serves 6 - 8 people

The Korean gochujang chilli paste in this dish is worth searching Asian grocers for, but Sriracha or another chilli sauce will also provide the added kick.

  • 200 gm (1 cup) long-grain white rice
  • 12 butter lettuce leaves, trimmed
  • 700 gm barbecue pork, thinly sliced (see note)
  • To taste: gochujang chilli paste
  • To serve: coriander and toasted sesame seeds
  • Cucumber and radish pickle
  • 125 ml (½ cup) rice wine vinegar
  • 30 gm caster sugar
  • 2 radishes, cut into wedges
  • 1 cucumber, seeds removed, coarsely chopped
  • To taste: sesame oil
01   For cucumber and radish pickle, combine rice wine vinegar, sugar and 60ml water in a small saucepan over medium heat. Stir to dissolve sugar. Bring to the simmer then set aside to cool slightly. Place radish and cucumber in a bowl, pour in pickle dressing, add sesame oil to taste, and set aside.
02   Rinse rice, bring to a simmer in 375ml water, then reduce heat to low, cover and cook until tender (15-20 minutes). Set aside to steam.
03   Divide a little rice among lettuce leaves, top with pork, chilli paste and coriander. Scatter with sesame seeds, and serve with pickle and extra gochujang to the side.
Note Barbecue pork is available at Asian delicatessens and grocers.
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