I made this awesome recipe a few months ago, and then again the other day. It was still good. :)
I am sure you know that we raised some pigs. So my freezer is full of delicious, organic, heritage breed pork. You have to get creative when you have that much pork in the freezer.
I'm not going to lie, I hated the lettuce cups. I have some variations that we have tried. I made fried rice and just stirred the pork into it (add some charred pineapple), and that was good! I also made Ramen noodles and put the pork on top...this was also delicious.
I have an obsession with vegetables. They're just so delicious. You don't have to add any of the things I have here, it is just how I like to roll. I added pickled radish to the lettuce cups, here I added beans and carrots.
The recipe isn't that difficult, but it does require some stuff you may not have around the house (sorry, Michelle...). THIS RECIPE DOES CONTAIN PEANUT BUTTER! But it isn't required. I made this half with and half without because Logan can't eat peanut butter. I substituted a dab of honey in his pan. (I also left out the veggies because he has no class.) I don't think I would make the pork without the honey if you wanted to go nut free. The sugar in the honey (and peanut butter) gives the pork a sticky deliciousness.
Oh! This also has a killer dipping sauce. Like if you're cool enough to actually use the lettuce cups. We just pour it over everything. Sidebar: this recipe uses a crap ton of soy sauce. If you have a sodium issue, get the low sodium. If you don't raise your own meat, get the low sodium. This does not need any added salt, and that's saying something. I love salt.
You will need:
Filling:
2 lb. lean ground pork
1 1/2 cups diced onion
1/2 tsp. coarse ground pepper
2 large garlic cloves, minced
2 tsp. grated fresh ginger root
1/4 cup soy sauce
2 Tbsp. rice vinegar (seasoned is good)
2 Tbsp. sesame oil
2 Tbsp. peanut butter (or a dollop of honey)
2 Tbsp. water
1 tsp. Sriracha or gochujang (We like it spicy! I always add more)
1/2 cup chopped green onion tops
1 (8 oz) can sliced water chestnuts
Dipping Sauce:
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup honey
2 Tbsp. Dijon mustard
1 tsp. Sriracha
1 tsp. sesame oil
Random toppings: shredded carrots, bean sprouts, chopped cilantro, chopped parsley, more green onions, radish, pickled radish
(if you want to make lettuce cups, you will need bibb lettuce, washed and dried)
INSTRUCTIONS!!
In a large pan cook the pork, onion and pepper on medium heat until the pork is no longer pink. Stir often to break up the pork. (I like my pork a little crispy so I turn up the heat!)
Add the garlic and ginger, cook for 1 minute. Add soy sauce, vinegar, oil, peanut butter (or honey), water and Sriracha. Stir to combine.
Add GREEN onion and water chestnuts into the pan and cook for 1 to 2 minutes until the onions are soft and the water chestnuts are heated through.
In a small bowl (I use a jar so I can shake it up! It also stores well.), combine sauce ingredients, whisk well.
To serve...do what you want! If you want to do lettuce cups, then rock it! I was thinking about making some wonton taco shells and filling those. Top with whatever you like. Maybe a fried egg? It is good with pineapple as well.
Try some things and let me know what you think is delicious.
(A special thanks to Salami and Prosciutto...without them this meal would not have been so delicious.)
