Global News | May 25, 2025
An annual flavourful tradition is taking shape, the Brewery & the Beast food and beverage festival is bursting with great eats, drinks and sounds. Amelie Nguyen, with Anh and Chi, and Chef Jonathan Lee with Good Thief join Jennifer Palma on Global News Morning Weekend BC with Details about the festival to showcase what they're serving up.
Make this recipe for tequila-spiced whole roasted pork lettuce wraps with hoisin BBQ sauce, Vietnamese herbs and pickles at home for your next gathering.
Serves: 6–8
● Prep Time: 1 hour (plus marination)
● Cook Time: 4–6 hours
● Total Time: ~7 hours
Ingredients for the pork (Heo Quay)
● 1 whole pork shoulder (8–10 lbs), skin on
● 1/2 cup tequila (blanco or reposado)
● 1/4 cup soy sauce
● 2 tbsp fish sauce
● 2 tbsp honey
● 6 garlic cloves, minced
● 1 tbsp five-spice powder
● 1 tbsp paprika
● 1 tbsp kosher salt
● 1 tsp white pepper
● Zest of 1 lime Hoisin BBQ Sauce
● 1/2 cup hoisin sauce
● 2 tbsp rice vinegar
● 1 tbsp honey or brown sugar
● 1 tbsp sriracha (optional, for heat)
● 1 tbsp sesame oil
● 1 tsp grated ginger Quick Vietnamese Pickles
● 1/2 cup julienned carrots
● 1/2 cup julienned daikon radish
● 1/2 cup rice vinegar
● 2 tbsp sugar
● 1/2 tsp salt For Assembly
● 2 heads gem lettuce, leaves separated and washed
● Fresh Vietnamese herbs (mint, Thai basil, cilantro, culantro)
● Sliced red chillies or pickled chilli (optional)
● Lime wedges
Instructions:
● Marinate the Pork ○ In a large bowl, whisk together tequila, soy sauce, fish sauce, honey, garlic, five-spice, paprika, salt, pepper, and lime zest.
● Score the pork skin and rub the marinade thoroughly into all sides. Place in a large dish or bag, cover, and marinate in the fridge for at least 8 hours, preferably overnight.
● Roast the Pork ○ Preheat the oven to 325°F (165°C). ○ Place pork skin-side up on a wire rack in a roasting pan. Roast uncovered for 4–5 hours, or until the meat is fork-tender and the skin is blistered and crisp. For extra crisp skin, finish under the broiler for 5 minutes.
● Rest for at least 30 minutes before slicing or shredding.
● Make the Pickles ○ Combine vinegar, sugar, and salt in a bowl until dissolved. Add the julienned vegetables and refrigerate for at least 30 minutes.
● Prepare the Hoisin BBQ Sauce ○ In a small saucepan, combine all sauce ingredients. Simmer for 5 minutes over low heat. ○ Adjust seasoning to taste. Let cool.
● Assemble the Wraps:
○ Layer shredded pork into gem lettuce cups.
○ Add a drizzle of hoisin BBQ sauce.
○ Top with Vietnamese pickles, fresh herbs, and chillies if using.
Serve with lime wedges on the side.
Serving Tip: Serve family-style so everyone can build their wraps.
