Ground Pork Lettuce Wraps
In honour of Groundhog Day, we bring you ground pork lettuce wraps.
What does Groundhog Day have to do with ground pork, you ask?
I’ll give you a minute … .
OK, now that we have that figured out, my next announcement involves today’s Kitchen Castoff: Hoisin sauce!
Given that Dan has confirmed he is not a fan of hoisin (he dislikes its sweetness), it wasn’t shaping up to be a good day for him in the project. But we’re heading into the last weekend of Lunar New Year celebrations, and I like theme posts as much as I like alliteration and puns. Also, this recipe (from the Atco Blue Flame Kitchen) was really good.
I added the julienned carrots and red pepper — mostly to give it a pop of colour but also because they were hanging around in the produce drawer. The crunchy water chestnuts (bought for Day 16’s Asian turkey balls with spicy dipping sauce) are also really fabulous in this.
Given that I’ve made it through 20-odd days of a 100-day project doing (effectively) the same thing every day, I believe we will watch Groundhog Day tonight. Not that I’m in a rut or anything, but there’s this:
Phil: What would you do if you were stuck in one place and every day was exactly the same, and nothing that you did mattered?
Ralph: That about sums it up for me.
Kitchen castoff used
Hoisin sauce (and those leftover water chestnuts)
This is how we did it
- 2 tbsp olive oil
- 1 lb ground pork
- 1 carrot, julienned
- 1/4 red pepper, cut into julienned strips
- 1/4 cup sliced green onion (and / or shallots)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, crushed or minced
- 1/4 tsp red pepper flakes
- 1/4 cup hoisin sauce
- 2 tbsp tamari or soy sauce
- 2 tsp sesame oil
- 6 – 8 oz chopped water chestnuts (most or all of a can, drained)
- 1/2 cup chopped cilantro (optional)
- Iceberg lettuce leaves
First, make the sauce by combining the hoisin, soy (or tamari) and sesame oil together.
In a frypan, heat the oil over medium heat then add the ground pork and brown it, stirring to break it up. When it is cooked, drain off the excess fat.
In the pan, add the carrot, red pepper, onion, ginger, garlic and red pepper flakes (and possibly a little more oil), and cook for about five minutes, stirring. Return the pork to the pan and stir in the water chestnuts. Then pour in the sauce and stir as you go. (I cooked half the amount of the pork so didn’t end up using all the sauce.)
To serve, spoon the pork mixture into the centre of a lettuce leave and wrap the leaves around to enclose.
Curious what my “Kitchen Castoffs”? Here’s the explainer describing my 100-day project
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