Flight Savor Fare

Korean Pork Lettuce Cups, a recent addition to Flight’s appetizer category, are satisfying to nibble with drinks before dinner and its nice to know they are good for you, too. If you aren’t a beef eater, some stir-fried tofu would be tasty, too.

Rich Irish, Executive Chef, made this dish for a “Carolina Kitchen” segment he taped recently. The show is part of WLOS noon news hour, but no one knows yet when the piece will air. In the meantime, here’s the recipe for you.

Korean Pork Lettuce Cup

5 oz pork tenderloin julienne, 5 each bibb lettuce leaves, 1 oz carrots julienne, 1 oz scallions julienne, 1 oz shiitake mushroom, thinly sliced, 1 oz dikon radish, julienne, 1/4 cup hoisin sauce, 2 tblsp Thai chili sauce, 1 tblsp soy sauce, 1 tblsp honey, 1 tblsp sesame oil.

Combine hoisin, Thai chili sauce, soy and honey

Saute pork in sesame oil for 1 minute, then add hoisin and chili sauce.
Cook for additional minute.

Lay bibb lettuce cups on plate, evenly divide pork into each lettuce cup.

Garnish each cup with remaining ingredients. Serves 5.