In an attempt to get healthy (and perhaps wedding dress ready), Judd and I decided to temporarily cut flour and grains out of our diet. Now relax… I said it was temporary. Quietly missing our sandwiches and rice side dishes, we surged foreward and have been pleasantly surprised by the deliciousness of our carb-less dinners.
Everyone has eaten a lettuce wrap of some sort before… I’m guessing. These flavor packed pork fillings are amazing wrapped up or simply just gobbled down on their own. Marinated in duck sauce for sweetness, hoisin sauce (or as my chinese friend calls it, “the white person’s BBQ sauce”), and sriracha for a zap of heat, the cooked meat crisps ever so slightly under this saucey glaze. Paired with the freshness of chopped carrot, red pepper, cilantro and scallions, these wraps are almost perfect…
Enter the dipping sauce. Easy to whip up and seriously tasty, this soy sauce, sesame oil, vinegar, scallion and ginger root sauce is salty, nutty and spicy. Pour a spoonful over the pork and veggies and you’ve got yourself one hell of a dinner!
Starch, you are delicious, but…. it turns out veggies and protein can live without you.
Makes 4-8 appetizer portions; 2-4 dinner portions
1 tablespoon duck sauce
1 tablespoon hoisin sauce
1 tablespoon sriracha hot sauce
1/4 cup soy sauce
2 tablespoons white vinegar
1 tablespoon water
1 teaspoon sesame oil
1 scallion, trimmed and thinly sliced
2 tablespoons grated fresh ginger
2 pounds thin-cut pork chops, pounded to 1/8-inch thickness
1 tablespoon olive oil
1 teaspoon kosher salt
2 heads butter lettuce, leaves separated
1/2 bunch cilantro, washed and leaves separated
3 carrots, shredded or julienne (3 cups)
1 cucumbers, cut into 3-inch matchsticks
1/2 red pepper, cut into 3-inch matchsticks
Make the ginger sauce by whisking together the soy sauce, vinegar, water, sesame oil, scallion, and ginger. Set aside.
Heat broiler to high. Brush both sides of the pork chops with the olive oil, duck sauce, hoisin and sriracha, sprinkle with the salt and pepper. Let sit for 10 minutes. Broil 2 minutes on each side. Cool and slice thinly.
Arrange the lettuce leaves on a platter and fill each with some cilantro, carrots, scallions, cucumbers, red peppers and sliced pork. To eat, drizzle with the ginger sauce and roll the lettuce leaves to close. Serve with plenty of napkins.