Ingredients

• 2 lbs pork shoulder or 2 lbs pork belly, thinly sliced
• 3 scallions, cut into 2-inch pieces
• 1 small onion, thinly sliced
• 6 tablespoons gochujang Korean chili paste
• 3 tablespoons rice wine or 3 tablespoons mirin
• 2 tablespoons brown sugar
• 1 tablespoon corn syrup or 1 tablespoon honey
• 2 tablespoons sesame oil
• 3 tablespoons minced garlic
• 1 tablespoon grated fresh ginger
• 4 tablespoons grated Asian pears or 4 tablespoons grated apples
• lettuce leaf

Instructions

1. Combine the meat, scallions, and onion in a medium bowl.

2. Combine the marinade ingredients in a small bowl, mixing together well, and pour over the meat.

3. Mix everything together well - I find this works best with your hands. Cover and let stand an hour. (If it will stand longer, place in the refrigerator).

4. Grill or pan grill. If using a skillet, put a little neutral oil and sesame oil in the heated skillet. Do not crowd the meat, as it will then steam - cook in batches. Cook until the meat is a bit caramelized - perhaps 5 or 6 minutes.

5. Serve with lettuce, rolling the cooked mixture into the leaves. I like Boston or another leafy lettuce for this, as it rolls easily, but romaine works, too.