Friday, May 25, 2012

Vietnam - Vietnamese Pork Sticks With Lettuce Cups


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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