Iberico Pork Collar Lettuce Wrap

Iberico Pork Collar Lettuce Wraps

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Japanese-Inspired Iberico Pork Collar Lettuce Wraps

Makes 4-6 Servings
wine WINE PAIRING
Alsace Pinot Gris

Iberico pork collar is highly prized for its abundant marbling with sweet, nutty fat.  It’s quite rich, so here we’ve served thin slices paired with a range of hot & sour condiments and sweet bibb lettuce.

This recipe is quick & easy – the ingredients do all the heavy lifting, so it doesn’t take complex technique or time to make them delicious.

Iberico Pork Collar Lettuce Wraps
INGREDIENTS
  • Ginger Soy Spread:
  • 3 tsp Freshly Grated Ginger
  • 3 tsp Soy Sauce
  • 1 ½ tsp Toasted Sesame Oil
  • Quick Pickled Carrots:
  • 2 Small Carrots, Finely Juilienned
  • 2 tbsp Seasoned Rice Vinegar
  • Chile Daikon:
  • 1/3 to 1/2 cup Grated Daikon, moisture squeezed out
  • ¼ tsp Shichimi or Japones Chile Powder (can be ground from dried japones chilies)
  • Spicy Dijon Mustard
  • 1 head Bibb Lettuce

DIRECTIONS

1

Sprinkle the collar slices with salt. Sear them in a hot, oiled pan over high heat until nicely browned – a few minutes per side.
2

Mix together the pickled carrots mixture.
3

Mix together the ginger soy mixture.
4

Mix together the chile daikon mixture.
5

Serve the pork with bibb lettuce leaves alongside the carrots, ginger soy mixture, mustard & grated daikon for people to make lettuce wraps in whatever combinations they prefer.

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