Name: Barbecue pork with butter lettuce, and cucumber and radish pickle
Yield: 6 - 8
Ingredients: 200 gm long-grain white rice (1 cup); 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 rice wine vinegar (½ cup); 30 gm caster sugar; 2 radishes, cut into wedges; 1 cucumber, seeds removed, coarsely chopped; To taste: sesame oil

Barbecue pork with butter lettuce, and cucumber and radish pickle

Australian Gourmet Traveller recipe for barbecue pork with butter lettuce, and cucumber and radish pickle.

Serves 6 - 8

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.

Ingredients

200 gm long-grain white rice (1 cup)

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 rice wine vinegar (½ cup)

30 gm caster sugar

2 radishes, cut into wedges

1 cucumber, seeds removed, coarsely chopped

To taste: sesame oil

Method

Main

1.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.

2.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.

3.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.

Styling by Lisa Featherby

Styling by Alice Storey

Styling by Geraldine Muñoz