Vietnamese pork sticks with lettuce cups
Yield: 6 Servings
Ingredients:
- 1 lb Pork butt ground
- 6 Water chestnuts minced
- 1 lg Clove garlic minced
- 1 sm Green onion minced
- 1 tb Soy sauce Japanese
- 2 ts Oil
- 1 1/4 ts Lemon juice fresh
- 1/2 ts Ginger fresh minced
- 1/4 ts Sugar
- 1/4 ts Hot chili oil Chinese
- 1/8 ts Salt
- 12 Bamboo skewers - 5 to 6 -inches long MMMMM-------------------------GARNISHES------------------------------
- 12 Boston lettuce leaves
- 1/2 c Cilantro chopped
- 1/2 c Mint fresh chopped
- 1/2 c Green onion chopped MMMMM-----------------------DIPPING SAUCE----------------------------
- 1/2 c Soy sauce Japanese
- 5 tb Lemon juice fresh
- 3 tb Water
- 2 Clove garlic minced
- 2 ts Sugar
- 1 ts Oyster sauce
- 1 ts Ginger fresh minced
- 1/8 ts Cayenne pepper
Instructions:
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.
