Hand-Pulled Mongolian Pork with Lettuce Cups

Menu Part: 
Appetizer
Cuisine Type: 
Asian
Serves: 
24

A spicy-sweet ginger and citrus marinade is at the base of this Asian-style hand-pulled pork. It’s stir-fried with Xaoshing wine—similar to dry sherry—and piled onto crisp butter lettuce leaves with hoisin sauce on the side. Serve plated at the table or rolled up and ready to grab-and-go.

Ingredients

Mongolian Pork
20 lb. pork butt, trimmed of excess fat
8 cups soy sauce
8 cups orange juice
2 lb. fresh ginger, crushed
3 cups dried Szechuan chilies
20 pieces star anise

Plating
3/4 cup oyster sauce
3/4 cup xiao shing wine
1/4 cup sesame oil
2 1/4 cups vegetable oil
24 cups shredded napa cabbage
12 cups bean sprouts
1/4 cup minced garlic
1/4 cup minced ginger
6 cups julienned scallions
12 red Fresno chilies, sliced
120 butter lettuce leaves or iceberg lettuce cups
Hoisin Sauce

Steps

  1. In a large pot, combine pork, soy sauce, orange juice, ginger, Szechuan chilies and star anise. Add enough water to cover pork. Bring to a boil.
  2. Transfer pot to 350°F oven and cook 2 to 3 hr. or until pork is fork-tender.
  3. Remove pork, cool then shred by hand.
  4. Strain braising liquid; chill. Remove solidified fat.
  5. For each serving, to order, mix together 1 1/2 tbsp. reserved pork braising liquid, 1 1/2 tsp. oyster sauce, 1 1/2 tsp. xaoshing wine and 1/2 tsp. sesame oil; set aside.
  6. In wok or sauté pan, heat 1 1/2 tbsp. vegetable oil. Add 8 oz. pulled pork and stir-fry until seared. Add 1 cup cabbage; mix well. Stir in 1/2 cup bean sprouts, 1/2 tsp. garlic, 1/2 tsp. ginger and liquid mixture. Stir-fry 1 to 2 min. or until cabbage is wilted.
  7. Add 1/4 cup scallions and half a Fresno chile.
  8. To serve, mound pork on platter with 5 lettuce pieces and a bowl of hoisin sauce on the side.
Source: Chef Alexander Ong and Kikkoman USA

More From FoodService Director

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

FSD Resources