Hand-Pulled Mongolian Pork with Lettuce Cups

Menu Part: 
Cuisine Type: 

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.


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

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


  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

Industry News & Opinion

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
Industry News & Opinion

Harriet Beecher Stowe Elementary in Brunswick, Maine, is hosting a mentorship program that brings in local community members to have lunch with second-graders twice a week, The Forecaster reports.

The program is aimed to foster conversation between the students and area adults, and staff say they are happy to have the extra adult supervision during lunch and recess.

Officials would like to find more volunteers to expand the program to the third, fourth and fifth grades in the future.

Read the full story via theforecaster.net .

Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

Adding to Smith’s challenges: Dining Services has 12 kitchens and no central receiving, and works to ensure that 20% of its food is fair, local, humane and/or ecologically sound.

Teamwork between a food buyer and financial systems...

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

FSD Resources