Vietnamese pork sticks with lettuce cups
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork butt, ground |
| 6 | Water chestnuts, minced | |
| 1 | large | Clove garlic, minced |
| 1 | small | Green onion, minced |
| 1 | tablespoon | Soy sauce, Japanese |
| 2 | teaspoons | Oil |
| 1¼ | teaspoon | Lemon juice, fresh |
| ½ | teaspoon | Ginger, fresh, minced |
| ¼ | teaspoon | Sugar |
| ¼ | teaspoon | Hot chili oil, Chinese |
| ⅛ | teaspoon | Salt |
| 12 | Bamboo skewers - 5 to 6 inches long | |
| 12 | Boston lettuce leaves | |
| ½ | cup | Cilantro, chopped |
| ½ | cup | Mint, fresh, chopped |
| ½ | cup | Green onion, chopped |
| ½ | cup | Soy sauce, Japanese |
| 5 | tablespoons | Lemon juice, fresh |
| 3 | tablespoons | Water |
| 2 | Clove garlic, minced | |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Oyster sauce |
| 1 | teaspoon | Ginger, fresh, minced |
| ⅛ | teaspoon | Cayenne pepper |
Directions
GARNISHES
DIPPING SAUCE
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.