Vietnamese
Pork Sticks With Lettuce Cups
Yield:
6 servings
Ingredients
-
1
lb Pork butt, ground
-
6
Water chestnuts, minced
-
1
lg Clove garlic, minced
-
1
sm Green onion, minced
-
1
tb Soy sauce, Japanese
-
2
ts Oil
-
1
1/4 ts Lemon juice, fresh
-
1/2
ts Ginger, fresh, minced
-
1/4
ts Sugar
-
1/4
ts Hot chili oil, Chinese
-
1/8
ts Salt
-
12
Bamboo skewers - 5 to 6 -inches long
GARNISHES
-
12
Boston lettuce leaves
-
1/2
c Cilantro, chopped
-
1/2
c Mint, fresh, chopped
-
1/2
c Green onion, chopped
DIPPING
SAUCE
-
1/2
c Soy sauce, Japanese
-
5
tb Lemon juice, fresh
-
3
tb Water
-
2
Clove garlic, minced
-
2
ts Sugar
-
1
ts Oyster sauce
-
1
ts Ginger, fresh, minced
-
1/8
ts Cayenne pepper
Directions
FOR
MEAT:
-
Combine
all ingredients in large bowl and use hands to mix gently but thoroughly.
-
Shape
into 12 cylinders approximately 3 inches long and no more than 1-inch thick.
Insert bamboo skewer through each cylinder and set aside.
-
Arrange
garnishes in individual bowls; refrigerate.
FOR
SAUCE:
-
Combine
all ingredients in small pan and bring to boil.
-
Reduce
heat and simmer 5 minutes.
-
Let
cool.
-
Divide
among 4 small bowls and set aside.
-
Heat
coals on barbecue until gray ash forms.
-
Spread
into overlapping layer, knocking off ash so coals are hot and glowing.
-
Place
grill 2 to 3 inches above coals or, preheat oven to broil.
-
Arrange
pork sticks on grill or broiling pan so they do not touch.
-
Cook
until meat is crisped, browned and firm, turning often with tongs, about 10 to
15 minutes.
-
Have
each diner sprinkle lettuce leaf with other garnishes.
-
Slip
pork off skewer onto lettuce.
-
Wrap
around pork and use sauce for dipping.
-
Meat
mixture can be prepared and skewered up to 24 hours before barbecuing.
-
Sauce
will keep 2 weeks in refrigerator.
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