Wonton Lettuce wrapped With Gochujang pork(Super Bowl Appetizer)(1/2)

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha provides a similar heat with fewer calories.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: tortillas

Rice paper is gluten-free, while tortillas are often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is often less salty.

Trim the corners of the wonton skins to form octagons.

Preheat the oven to 400°F.

Press the wonton skins into a mini muffin tray to form a cup shape.

Spray the wonton skins with butter cooking spray for moisture.

Bake the wonton skins for 8-10 minutes until golden brown.

Mix together purple cabbage and coarsely chopped cilantro in a bowl and set aside.

Prepare the dressing by whisking together 1/4 cup apple cider vinegar, 1/4 cup sugar, salt to taste, olive oil, and black pepper until the sugar is dissolved.

Optionally add wasabi paste or yellow mustard to the dressing for extra kick and mix well.

Thinly slice pork shoulder and marinate it with gochujang, soy sauce, mirin, minced ginger, minced garlic, black pepper, and olive oil.

Let the pork marinate for 5-10 minutes.

Heat a grill skillet over medium-high heat for about 1.5 minutes until hot.

Brush the skillet with olive oil or vegetable oil (not cooking spray).

Add the marinated pork to the skillet and cook for 1-1.5 minutes on each side until browned.

Check the pork for doneness; if not ready, do not turn yet.

Once cooked, remove the pork from the skillet and let it rest for 5-10 minutes.

Cut the rested pork into very small pieces.

Fill the baked wonton cups with the vegetable mixture, avoiding the dressing.

Top the vegetables with 2-3 pieces of the barbecue pork.

Drizzle spicy mayo on top of the pork.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens