9/12/2012

Spicy Minced Pork in Lettuce Bundles

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Not exactly the catchiest title, right?  What this dish lacks in its name, it makes up for in taste and fun-to-eat charm.  Here we have a great, low-carb way to transport a delicious mix of pork and vegetables from the plate to your mouth.  I like to think of them as Asian style pork "tacos".  No matter what you want to call them, you and your fellow diners (my kids love them) will enjoy a light and crunchy, yet savory meal that will make the list for fun weeknight meals.


These can also be served buffet style as an appetizer or light bite.  I normally double the proportions for a weeknight dinner with lunchbox leftovers. To make an even more substantial and healthy meal, I serve the pork and lettuce cups with julienned vegetables, like red bell peppers and carrots.  My children like to add mung bean noodles and sometimes sprouts to their "tacos".  A spoonful of chopped honey roasted peanuts, a sprinkle of additional cilantro, and a dash of extra hot sauce will complete the bundle.  
Printable Recipe

Spicy Minced Pork in Lettuce Bundles
serves 4 as a light main course or 8 appetizer servings

1 pound boneless pork loin
1 1/2 teaspoons sesame oil
2 Tablespoons reduced sodium soy sauce
2 teaspoons Sriracha sauce, or to taste
3/4 teaspoon cornstarch

1 Tablespoon vegetable oil
1 1/2 teaspoons minced fresh ginger
2 cloves garlic, finely minced
1 large shallot, finely minced
3 Tablespoons chopped cilantro leaves
1 Tablespoons chopped fresh mint
2 green onions, finely chopped
2 Tablespoons freshly squeezed lime juice
1 large head of Bibb lettuce, washed and leaves separated

Accompaniments
1 red bell pepper, seeded and julienned
1 medium carrot, peeled and julienned
1/2 cup honey roasted peanuts, chopped
Mung Bean noodles or sprouts
Chopped fresh cilantro
Lime Wedges
Sriracha Sauce

Trim the fat off the pork and freeze the meat for 30 minutes or until it is a little firm, which makes it easier to cut.  Finely mince the meat with a sharp chef's knife.  In a small bowl whisk together the sesame oil, soy sauce, Sriracha sauce, and cornstarch until smooth; set aside.

Heat the vegetable oil in a large skillet over high heat.  Add the garlic, ginger and shallot, and stir-fry for 1 minute.  Add the pork and continue to stir-fry until it is cooked through, about 3 minutes.  Add the soy sauce mixture and continue to cook for 2 minutes, stirring constantly.  Transfer the mixture to a serving bowl and stir in the cilantro, mint, green onions and lime juice.  

Decorate a serving plate with the lettuce leaves and accompaniments to serve alongside the pork mixture.  Enjoy!

Source: Adapted from The Farm to Tables by Ivvy Manning


5 comments:

  1. This reminds me of the chicken lettuce wraps at PF Changs - I tried to copycat it once before, but it didn't turn out right. Can't wait to try your version - looks yummy :)

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  2. These look awesome-I love lettuce wraps!

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  3. Made them tonight (minus the srirach sauce which I didn't have) and they were absolutely delicious! They reminded me of "nems" that we eat in France. Thanks for another winner Nicole!!

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  4. These were great! We just started the South Beach Diet (per doc's orders, sigh...) and these were perfect for the intense, no-carb, no-wine, no-fun first phase! Thanks. Will be sure to make them again!

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