Spicy Joint Creamy Sesame Sauce Lettuce Salad

Imagine biting into crisp lettuce, savory pork, and a creamy, spicy sesame sauce that explodes with flavor. This isn't just a salad, it's an experience—and you're only minutes away from creating it.

Get ready to discover the surprisingly simple secret to this wildly delicious Spicy Joint Creamy Sesame Sauce Lettuce Salad.

Ingredients

For this Spicy Sesame Sauce Lettuce Salad, I've got you covered with all the essentials you need to whip up this tasty dish!

First, you'll need about 1 lb (or 500g) of boneless pork shoulder—trim off any extra fat. I know, trimming fat isn't the most fun, but trust me, it's worth it!

For the marinade, grab a small pear and grate it—you should end up with about ½ cup. Or, if you're feeling fancy, nashi pear works too, or even apple but you'll want to peel it first. Next, you'll need 1/2 medium onion and grate it. Yup, grating again, about 1/4 cup!

Then, get some fresh garlic—just one clove will do. Now, let's not forget the ginger! I only need 1/2 a teaspoon. Then 1 tbsp soy sauce, 2 tbsp brown sugar, and 2 tsp sesame oil—because, duh, it *is* a sesame sauce salad! You can even add a touch of rice wine vinegar for extra tang.

Preparation

Now, let's explore into the prep—where the magic really begins! First, grab your pork shoulder—about a pound—and trim off any extra fat. Trust me; you won't miss it! Then, slice that pork into thin pieces. It's easier if you halve it lengthwise first!

Next, it's marinade time! Grate a small pear—or half a cup if you're measuring—along with half a medium onion. Mince half a teaspoon of fresh ginger and crush a garlic clove. Now, whisk these flavor bombs together.

Add a tablespoon of soy sauce, two tablespoons of brown sugar, two teaspoons of sesame oil, and three tablespoons of gochujang—that's Korean hot pepper paste, or a substitute per recipe note 3 (2 tbsp sriracha + 1 tbsp miso paste + 1/2 tsp sugar)! Throw in your sliced pork and marinate. This marinade ensures the pork is packed with the savory flavors needed to complement a salad made with creamy sesame sauce. Aim for 30 minutes, but overnight's even better. Even no marinating? Still delicious that way.

Mixing Instructions

Once you are ready to cook, I want you to heat a tablespoon of oil in a large non-stick skillet over high heat—I cannot stress enough how important it is to use a non-stick pan, or you will be begging for mercy trying to clean it later! Add the minced garlic and sliced onion, then cook them for about 2 minutes until they are translucent.

After that, toss in the marinated pork. I know, it looks delicious already, doesn't it? Cook it for about 5 minutes, until it's dark golden and caramelised. Make sure it's cooked through – wouldn't want any surprises there! I believe in you!

Here are some things to remember during that short process:

Make certain that** the skillet is heated well!

**Stir regularly once the pork is in, so it doesn't stick!

Don't overcrowd the pan!
Cook until the pork is a dark golden brown.
Taste and adjust seasoning with a dash of soy sauce if needed.

Serving Suggestions

I like to serve this immediately over rice–or you can opt for cauliflower rice if you're watching those carbs! The heat from the pork mixes so well with a cool base; it's a delightful contrast, trust me.

Garnish with sliced scallions and sesame seeds for a visual pop! Don't skip this–the scallions provide a fresh bite, and sesame seeds add a nutty crunch, like a tiny celebration in your mouth. Imagine this perfect, right?

If you're feeling fancy, try quick-pickled vegetables! Simmer 1/2 cup of rice wine vinegar (or apple cider vinegar) with 2 tsp sugar and 3/4 tsp salt. Once dissolved, pour it over 3 cups sliced cucumbers and carrots. Cool and *bam*, an extra zing!

Enjoy every spicy, savory bite! You deserve it.