KOREAN BARBECUE LETTUCE WRAPS

Serves 4.

INGREDIENTS 2 tablespoons Asian garlic chili sauce 2 tablespoons toasted sesame oil 2⁄ 3 cup rice wine vinegar 1 cup soy sauce 2 teaspoons sugar 2 teaspoons sesame seeds 3 tablespoons grated fresh ginger ¼ cup chopped fresh cilantro 6 boneless breakfast pork chops, small, thin cuts, about ¼ -inch thick each (about 1 ½ pounds) -- Vegetable oil, for the grates 1 large head butter lettuce, leaves separated — Fresh mint leaves (optional) -- Lime wedges (optional) -- Grated carrots (optional) -- Chopped scallions (optional)

DIRECTIONS 1 In a shallow nonreactive dish just large enough to hold the meat in a single layer, stir together the chili sauce, sesame oil, vinegar, soy sauce, sugar, sesame seeds, ginger, and cilantro. Reserve 1 cup of the mixture as a sauce and refrigerate until ready to use. 2 Place the pork chops in the marinade and toss to coat. Marinate at room temperature for 20 minutes. 3 Preheat a clean grill to medium- high with the top closed for 8 to 10 minutes. Lightly brush the grates with oil. 4 Remove the pork chops from the marinade and shake off the excess. Discard the marinade. 5 Place the pork chops on the grill. Close the lid and cook, turning once, until no longer pink in the middle, about 3 to 5 minutes on each side. Remove from the grill and slice into thin strips. 6 To serve, take 1 lettuce leaf at a time and place a spoonful of the sliced pork into the center. Garnish with the reserved sauce and your desired toppings. Wrap the lettuce around the filling. Serve immediately.