Garden of Good and Evil Bulgogi

Ingredients

• 1 teaspoon pepper black freshly ground
• 2 tablespoons canola oil 
• 3 cloves garlic sliced to equal 3 tablespoons
• 1 cup cabbage green thinly sliced
• 0.5 cup green onions diced
• 8  outer leaves from head iceberg lettuce whole
• 2  jalepenos sliced to equal 3 tablespoons
• 3 tablespoons miso paste dark
• 1 pound pork tenderloin 
• 1 teaspoon chili flakes red
• 3 tablespoons rice wine vinegar 
• 1 teaspoon lawry's seasoned salt 
• 2 cups short-grain rice cooked
• 1 tablespoon soya sauce 
• 3 tablespoons sriracha hot sauce 

Equipment

• bowl
• frying pan
• whisk
• plastic wrap

Directions

1. Wrap pork tenderloin in plastic wrap, and place in freezer until firm but not frozen, about 20 minutes.
2. Remove plastic and slice very thin.
3. In a medium nonmetallic bowl, whisk together seasoned salt, soy sauce and black pepper.
4. Add pork slices and let marinate for 5 minutes.
5. Heat a large saute pan on high.
6. Add oil and cook pork until cooked through, 3 minutes.
7. Remove to a platter with rice and lettuce cups.
8. In a small bowl mix together onions, rice wine vinegar, and chili flakes. Set aside.
9. In assembly-line fashion, lay out in separate bowls on a platter, the onion marinade, sliced garlic, sliced jalepeno, Sriracha sauce, miso paste and cabbage.
10. To serve, place onto a lettuce leaf, 1/2 teaspoon of sriracha, 1/2 teaspoon miso paste, 3 pieces of pork, 3 tablespoons of rice, 2 slices of garlic and jalapeno, 2 tablespoons of cabbage, and 1 teaspoon of green onions with rice wine vinegar.
11. Roll up. Repeat with remaining lettuce leaves.