Pork Lettuce Wraps

• 1 tsp gochujang paste
• 1 tsp sesame oil
• 1 Tbsp oyster sauce
• 1 Tbsp chicken stock
• 2 Tbsp olive oil
• 2/3 lb ground pork
• 1 yellow onion, finely chopped
• 1 anchovy fillet
• 1 Tbsp ginger, minced
• 2 garlic cloves, minced
• 2 tsp red pepper flakes
• 1 Tbsp rice vinegar
• 2 scallions, finely chopped
• 2 tsp sesame seeds
• Salt and pepper to taste
• 6-8 large butter lettuce leaves

Combine gochujang, sesame oil, oyster sauce and chicken stock in a small bowl. Whisk to combine.

Heat 1 Tbsp olive oil in a large pan over medium-high heat. Add pork and stir, breaking up the pieces, until just cooked through. Transfer to a plate. Drain all but 1 Tbsp of drippings from the pan (or add additional 1 Tbsp olive oil if needed).

Add onion and anchovy fillet and stir until onion is translucent and anchovy fillet has dissolved completely. Add ginger, garlic, and red pepper flakes and stir for 1 minute until fragrant. Add rice vinegar, stir for 20 seconds, then add sauce mixture and stir to combine completely.

Remove from heat, then add scallions and sesame seeds. Season with salt and pepper to taste.

To serve, spoon the pork mixture in the middle of the butter lettuce leaves and eat like a taco.