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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources