Lettuce Wraps with Crumbled Asian Pork


Lettuce Wraps with Crumbled Asian Pork

[gf]
These are like tacos, except the wrapper is a lettuce leaf!
Supplies
rimmed baking sheet, parchment paper, bowls, measuring spoons, kitchen scissors, oven mitts, wooden spoon, colander, paper towel
Ingredients
¾ lb (375 g) ground pork
1 egg white (see “Eggs”)
2 Tbsp (30 mL) oyster sauce
1 tsp (5 mL) finely chopped garlic (from jar)
1 tsp (5 mL) soy sauce
1 tsp (5 mL) vegetable oil
pinch of pepper
2 stalks green onion
6 Boston lettuce leaves
Toppings
diced peppers (get help cutting)
handful fresh bean sprouts
handful matchstick carrots
2 Tbsp (30 mL) pre-chopped roasted peanuts or 1 Tbsp (15 mL) sesame seeds
  1. Preheat the oven to 375°F (190°C).
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, add the ground pork, egg white, oyster sauce, garlic, soy sauce, vegetable oil, and pepper. Use kitchen scissors to snip the green onion into little pieces into the bowl (throw away or compost the roots).
  4. Use your hands to mush together everything in the bowl until it is well mixed. Don’t be shy about getting your hands in there! Pinch off walnut-sized blobs of the pork mixture and drop them all over the parchment-lined sheet. Wash your hands.
  5. Roast the pork on the middle rack of the oven for 10 minutes. Get help removing the baking sheet from the oven (keep the oven on). Cool for a few minutes until you can safely work with the sheet.
  6. Put on an oven mitt to hold the baking sheet while you use a wooden spoon to break up the pork into smaller pieces, turning them over, too (you can also get help to do this). Put the baking sheet back into the oven to roast for another 10 minutes, or until the pork begins to brown.
  7. Meanwhile, use a colander to wash the lettuce leaves, then pat them dry with a paper towel.
  8. To serve, fill each leaf with spoonfuls of the warm crumbled pork. Add your choice of toppings. Roll up the lettuce around the filling to eat.
Makes 6 Lettuce Wraps with Crumbled Asian Pork.
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