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
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources