"Mom's Cooking": Lettuce-Wrapped Ginger Pork (Dae-Gee Bul-go-kee), Cabbage Kim-Chee, Fruit Tray

Lettuce-Wrapped Ginger Pork (Dae-Gee Bul-go-kee)

• 2 & 1/2 tablespoons, prepared chili paste (koh-chu-chang)
• 2 teaspoons, spicy red pepper flakes
• 1/3 cup, soy sauce
• 2 tablespoons, sesame seed oil
• 2 tablespoons, honey
• 3/4 cup, brown sugar
• salt and pepper
• 5 garlic cloves, finely minced
• 3 knobs (thumb-size) of ginger root, grated/ground
• 1 kiwi, pureed
• 1/4 pealed Asian pear, pureed
• sliced fresh ginger (10-12 pieces)

1. Peel and chop Asian pear and kiwi. Add soy sauce and place in food processor. Blend until smooth.
2. Grind garlic and ginger.
3. In a mixing bowl, add chili paste and fruit mixture and ground garlic and ginger, red pepper flakes, sesame oil, brown sugar, honey and mix.
4. Add a pinch of salt and pepper.

• 3 lbs. thinly-sliced, bite-sized pork, (1/2 lb of meat per person)
• 10 thin slices of fresh ginger

1. Massage marinade into the meat by hand. Add slices of fresh ginger.
2. Marinade for a minimum of 30 – 60 minutes. Cover grill with aluminum foil.
3. Place meat flat on the grill- make sure not to layer meat. Cover and grill on high for 10 minutes. Turn meat over, and cook for 5 more minutes until brown.