In a large blender pitcher, combine soy sauce, brown sugar, mirin, apples, onion, garlic and ginger, and puree until completely smooth to create the marinade.
Place thinly sliced pork loin into a large mixing bowl or hotel pan and cover with the blended marinade. Add toasted sesame oil and massage until all pieces are coated evenly.
Cover pork loin and refrigerate for at least 4 hours; ideally, 24 hours.
When pork loin is fully marinated, heat a griddle or skillet to medium-high and add canola oil. Once oil is hot, add marinated pork and cook until heavily caramelized and a minimum internal temperature of 145°F is reached.
Lettuce Wrap Assembled
Layer 2 leaves of butter lettuce to make 1 wrap and top the lettuce leaves with 2.5 tablespoon brown rice, 1.5 oz of bulgogi-marinated pork, 1 tablespoon of pickled carrots, 1/3 tablespoon radishes, 1/3 tablespoon scallions, 1/3 teaspoon sesame seeds.
Follow the same procedure to assemble the additional lettuce wraps and serve immediately.
