Crispy Pork Lettuce Wraps
Lettuce wraps are perfect for get-togethers; guests serve themselves, filling lettuce leaves with pork mixture and garnishes to wrap and eat. No knife and fork required! Here, canola oil’s high heat tolerance is ideal for sautéing and its neutral taste lets aromatics such as garlic and ginger bloom.
- 1 Tbsp canola oil 15 mL
- 1 lb lean ground pork 400 g
- 2 garlic cloves, peeled and crushed
- 2 tsp grated fresh ginger 10 mL
- 1 red pepper, seeded and finely chopped
- 3 green onions, chopped
- 2 Tbsp chopped cilantro stems 30 mL
- 1/3 cup hoisin sauce 75 mL
- 1/3 cup chopped salted peanuts, for garnish 75 mL
- 1/4 cup torn or chopped cilantro leaves, for garnish 60 mL
- 1 head butter, leaf or Romaine lettuce, separated into leaves
- 1. Set large, heavy skillet over medium-high heat and add canola oil. Cook pork, breaking meat apart with spoon until no longer pink. Continue to cook until meat starts to turn crispy and golden.
- 2. Add garlic and ginger and cook another minute, then add red pepper, green onions and cilantro stems and cook 3-4 minutes until vegetables are soft. Add hoisin sauce and stir to heat through.
- 3. Serve pork mixture alongside small bowls of peanuts, cilantro and lettuce leaves. Instruct guests to spoon some pork into their leaf, top with peanuts and cilantro, wrap and eat.
2/3 cup (150 mL)
|Gras saturés||7 g|