Thai Lettuce Wraps with Satay Pork Strips
Courtesy of National Pork Board
Servings: 8
Prep Time: 20 Min.
Cook Time: 15 Min.
Marinate: 1-4 Hrs.
Prep Time: 20 Min.
Cook Time: 15 Min.
Marinate: 1-4 Hrs.
What you need:
* 4 boneless top loin pork chops, about 1 in. thick
* Vegetable oil cooking spray
MARINADE:
* 1/2 c. hoisin sauce
* 2 Tbsp. honey
* 1 Tbsp. minced fresh ginger root
* 1/2 tsp. freshly ground black pepper
* 1/4 c. low-sodium soy sauce
* 2 Tbsp. sesame oil
* 1 Tbsp. minced garlic
WRAPS:
* 2 med. carrots, peeled and cut into 2 in. matchsticks
* 2 oz. bean thread (Asian cellophane noodles), soaked for 15 min. in hot water, and then drained
* 3 large heads butter lettuce, leaves separated
* 1 English cucumber, cut into 2 in. matchsticks
* leaves from 16 sprigs fresh cilantro
SAUCES:
* 1/4 c. corn syrup
* 1 Tbsp. lime juice
* 1/4 c. prepared Thai sweet chili sauce
* 3 Tbsp. minced fresh cilantro
* 1/4 tsp. salt
* 1/4 c. prepared Thai peanut sauce
* Vegetable oil cooking spray
MARINADE:
* 1/2 c. hoisin sauce
* 2 Tbsp. honey
* 1 Tbsp. minced fresh ginger root
* 1/2 tsp. freshly ground black pepper
* 1/4 c. low-sodium soy sauce
* 2 Tbsp. sesame oil
* 1 Tbsp. minced garlic
WRAPS:
* 2 med. carrots, peeled and cut into 2 in. matchsticks
* 2 oz. bean thread (Asian cellophane noodles), soaked for 15 min. in hot water, and then drained
* 3 large heads butter lettuce, leaves separated
* 1 English cucumber, cut into 2 in. matchsticks
* leaves from 16 sprigs fresh cilantro
SAUCES:
* 1/4 c. corn syrup
* 1 Tbsp. lime juice
* 1/4 c. prepared Thai sweet chili sauce
* 3 Tbsp. minced fresh cilantro
* 1/4 tsp. salt
* 1/4 c. prepared Thai peanut sauce
What to do:
1. Place chops in large self-sealing plastic bag; combine marinade ingredients in small bowl and pour over chops. Seal bag and refrigerate 1 to 4 hr. Remove from refrigerator 30 min. prior to grilling.
2. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Arrange coals or burners so there is medium-low zone for finishing chops.
3. When ready to grill, remove chops from marinade (discarding marinade). Spray grill grate with vegetable oil spray. Grill pork directly over medium-high fire until seared, 3-4 min. per side. Slide chops to cooler part of grill, cover, and continue to grill until pork registers 145°F when checked with an instant-read thermometer, about 5 min. longer. Transfer to cutting board and let rest for 5 min. before slicing.
4. While pork is marinating, arrange stack of large lettuce leaves attractively on large serving platter. Place carrots, cucumber, bean thread, and cilantro leaves in small dishes and arrange on serving platter.
5. In small serving bowl or ramekin, mix together corn syrup, minced cilantro, lime juice, and salt. Place sweet chili sauce and peanut sauce in small serving bowls or ramekins.
6. Cut pork into thin slices. Lay 3 medium-sized leaves of lettuce on serving platter and arrange pork on lettuce.
7. To assemble, let each guest place a lettuce leaf on an appetizer plate. Arrange 2 slices of pork on top of the lettuce. Mound a bit of carrot, cucumber, and bean thread over top. Add a couple cilantro leaves and drizzle one of the sauces over top. Fold over the lettuce to form a roll and enjoy!
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Arrange coals or burners so there is medium-low zone for finishing chops.
3. When ready to grill, remove chops from marinade (discarding marinade). Spray grill grate with vegetable oil spray. Grill pork directly over medium-high fire until seared, 3-4 min. per side. Slide chops to cooler part of grill, cover, and continue to grill until pork registers 145°F when checked with an instant-read thermometer, about 5 min. longer. Transfer to cutting board and let rest for 5 min. before slicing.
4. While pork is marinating, arrange stack of large lettuce leaves attractively on large serving platter. Place carrots, cucumber, bean thread, and cilantro leaves in small dishes and arrange on serving platter.
5. In small serving bowl or ramekin, mix together corn syrup, minced cilantro, lime juice, and salt. Place sweet chili sauce and peanut sauce in small serving bowls or ramekins.
6. Cut pork into thin slices. Lay 3 medium-sized leaves of lettuce on serving platter and arrange pork on lettuce.
7. To assemble, let each guest place a lettuce leaf on an appetizer plate. Arrange 2 slices of pork on top of the lettuce. Mound a bit of carrot, cucumber, and bean thread over top. Add a couple cilantro leaves and drizzle one of the sauces over top. Fold over the lettuce to form a roll and enjoy!
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutritional information:
Calories: 199; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 32mg; Total Carbs: 28g; Fiber: 2g; Protein: 14g; Sodium: 589mg;