Korean-Style Pork chili wraps (an Emeril Lagasse recipe)

1.25 pounds pork tenderloin
1/4 cup soy sauce
1/2 tablespoon sugar
4 teaspoons toasted sesame oil
1/2 cup chopped green onions
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons Sriracha sauce
4 teaspoons honey
1 teaspoon freshly grated ginger
1 tablespoon olive oil
2 tablespoons sesame seeds, toasted
1.5 cups cooked brown rice
1 head Boston, bibb, romaine or butter lettuce

In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic and ginger. Whisk together until the sugar dissolves.

On a clean cutting board, slice the pork into thin strips. Place the strips in the soy marinade, cover and refrigerate for 1 hour. In a small mixing bowl, combine the Sriracha, the honey and the remaining 2 teaspoons of sesame oil along with the grated ginger. Stir to combine and set aside.

When the pork has marinated, take it out of the refrigerator and let it come to room temperature for about 15 minutes. Heat the vegetable oil in a large skillet over high heat. Using a slotted spoon, remove pork from marinade and carefully place in hot skillet. Cook, stirring constantly with tongs or a spoon, 4-5 minutes until cooked through. Remove from heat and stir in sesame seeds.

To serve, spoon several teaspoons of rice into center of lettuce leaf, like a taco. Top with a few pork strips and drizzle with a few drops of the chili mixture. Roll up and eat.