11.338 Mushu Pork in Romaine Cups


8 (Tue) December 2020

Mushu Pork in Romaine Cups


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Inspired by the mushu pork at Holee Chow a couple weeks back (see 11.329 Mushu Pork), I tried making it myself.

Thinly sliced pork bellies, cabbage, onion, carrot, and scrambled egg – I had prepared but forgot to add woodear mushrooms – all stir-fried with oyster sauce and white pepper.
Ultimately, American-style mushu is all about hoisin sauce.
Baby romaine, conveniently shaped into palm-sized cups, in lieu of pancakes.
Thinly sliced scallions are critical to provide a light counterpoint to the stir-fry.

It turned out okay.  Whereas American-style mushu wrapped in pancakes tends to be warm and soothing, the lettuce cups made this more along the lines of crisp and refreshing.  Also way easier to make, and much healthier.  The filling was fine, though it would’ve been better with the slight crunch and earthiness of woodear mushrooms.

(For more details re food, see WHAT)

(For more details re venues, see WHERE IN KOREA)

2 thoughts on “11.338 Mushu Pork in Romaine Cups

    1. lily buds? is that a thing? i’ve seen dainty little flowers as garniture – in fact, I think I just saw them in the herb section at E-Mart – but not lily buds. and of all things, mushu? hmm, gets me thinking…..

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