Slow Cooker Korean BBQ Pork Lettuce Wraps with Cucumber Watermelon Salad
Jul 25, 2018
Slow Cooker Korean BBQ Pork Lettuce Wraps with Cucumber Watermelon Salad
Hours in the slow cooker render this watermelon-spiked sweet pork as succulent as it is juicy. The cucumber watermelon salad gives these wraps a nice crunch while the sesame seeds completes the dish with protein-packed texture.
Ingredients
Pork
- 1 1/2 -2 lbs Country Style Pork Ribs
- Salt and Fresh Ground Pepper to taste
- 1/4 cup Low Sodium Soy Sauce
- 1/4 cup Rice Vinegar
- 2 tbsp Honey
- 1 tbsp Sesame Oil
- 1-2 tbsp Sriracha or gochujang
- 1 cup Watermelon seedless, cubed and pureed
Cucumber Watermelon Salad
- 2 tsp Sesame Oil
- 1 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 2 mini Cucumers thinly sliced
- 1 cup Watermelon seedless, diced
- Salt to taste
- 2 tbsp Black Sesame Seeds
- 1/4 cup Basil thinly sliced
- 2 heads Bibb Lettuce leaves seperated
Instructions
- Begin by seasoning the ribs with salt and pepper. Arrange the seasoned ribs in the bottom of a crock pot.
- In a small bowl, combine the soy sauce, rice vinegar, honey, sesame oil, gochujang (or sriracha), and watermelon puree. Whisk until smooth and pour over the ribs. Cook on low for 8 to 10 hours.
- Meanwhile, begin to prepare the salad by whisking together the sesame oil, soy sauce, and rice vinegar in a small bowl. Add the cucumbers and watermelon. Toss to combine and season with salt as needed. Add the sesame seeds, basil and mint and refrigerate until ready to serve.
- When the ribs are done cooking, use to forks to shred the meat. To assemble the lettuce wraps, take a leaf of bibb lettuce and fill it with the shredded pork. Top with the watermelon salad, and drizzle with additional gochujang or sriracha as desired.
Notes
*You can also use beef short ribs for this recipe.
Recipe Provided by Industry Partner, The National Watermelon Promotion Board
Tried this recipe?Let us know how it was!
