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!  


Printed from thegalleygourmet.net