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Vietnamese Pork Sticks With Lettuce Cups

Ingredients
For meat mixture
  Lean pork butt 1 Pound, finely ground
  Water chestnuts 6 , minced
  Garlic clove 1 Large, minced
  Green onion 1 Small, minced
  Japanese soy sauce 1 Tablespoon
  Oil 2 Teaspoon
  Fresh lemon juice 1 1⁄4 Teaspoon
  Minced fresh ginger 1⁄2 Teaspoon
  Sugar 1⁄4 Teaspoon
  Hot chili oil 1⁄4 Teaspoon (Chinese Type)
  Salt 1⁄8 Teaspoon
For garnish
  Lettuce leaves 12 (Boston / Bibb)
  Chopped fresh cilantro 1⁄2 Cup (8 tbs) (Chinese Parsley / Coriander)
  Chopped fresh mint leaves 1⁄2 Cup (8 tbs)
  Chopped green onion 1⁄2 Cup (8 tbs)
For dipping sauce
  Japanese soy sauce 1⁄2 Cup (8 tbs)
  Fresh lemon juice 5 Tablespoon
  Water 3 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Sugar 2 Teaspoon
  Oyster sauce 1 Teaspoon
  Minced ginger 1 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
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

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Broiled
Ingredient: 
Pork
Interest: 
Healthy

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