This is a great quick dinner or easy (though messy) appetizer. Borrowed from ‘Gatherings’ by Jan Scott and Julie Van Rosendaal, below is the doubled recipe, which is what serves us for dinner. It’s similar to Butter Lettuce Chicken Cups, but the sweet is in the pork, not the dipping sauce. If you find hoisin a bit too sweet (I’ve cut it back a bit), then a splash of soy sauce or a spoon of black bean sauce will tone it down – enjoy!
Hoisin Pork Lettuce Wraps
1 onion, finely chopped
1 EACH red AND yellow pepper, finely chopped
2 T. fresh grated ginger
2–3 cloves of garlic, minced
2 lbs. lean ground pork
3/4 c. hoisin sauce
leaves from 2 heads of butter or Bibb lettuce for serving
For garnish: toasted sesame seeds, chopped green onion, Sriracha sauce
Heat a bit of oil in a large skillet and saute the onion and peppers for a couple of minutes, then add in the ginger and garlic and cook for a minute more. Crumble in all of the pork while stirring to make sure it’s all separated, and continue to cook until there’s almost no moisture left in the pan and the meat begins to crisp. Add in the hoisin sauce, stir well to combine and allow it all to simmer together for a few minutes before serving. Garnish as you wish, eat with your hands! and we highly recommend liberal use of your favorite hot sauce.
- Category: Ground Pork, Appetizers