ASIAN-STYLE PORK IN LETTUCE WRAPS
Something magical happens when you put a mound of Asian-seasoned pork in a crisp leaf of lettuce and eat it with your hands. The lettuce adds a bit of crunch, while balancing out the spice of the pork. If you haven’t tried lettuce wraps before, this tasty recipe is a great place to start.
Yield: Serves 4.
July 02, 2019
- 2 tbsp canola oil
- 1 lb (0.5 kg) lean ground pork
- 1/4 cup thinly sliced green onion
- 1 tbsp grated fresh ginger
- 2 cloves garlic, crushed
- 1/4 tsp red pepper flakes, optional
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 can (8 oz/227 mL) sliced water chestnuts, drained and chopped
- 1/2 cup finely chopped fresh cilantro
- Iceberg lettuce leaves*
- To prepare filling, heat oil in a frypan over medium heat. Add pork and cook, stirring to break up pork, until no longer pink, about 7 - 10 minutes. Drain off excess fat. Add green onion, ginger, garlic and red pepper flakes; sauté for 2 minutes. Stir in hoisin sauce, soy sauce, sesame oil and water chestnuts; cook until heated through, about 2 minutes. Stir in cilantro.
- To serve, spoon filling into centre of individual lettuce leaves; wrap leaves around filling to enclose.
330 calories, 23.1 g fat, 16.7 g protein, 14.2 g carbohydrate, 1.8 g fibre, 604 mg sodium
*Ingredient not included in nutritional analysis.
Ground beef or poultry may be substituted for the ground pork in this recipe.