Categories: Asian
Ingredients
- 1 lb lean ground pork
- 6 large water chestnuts, minced
- 1 garlic clove, minced
- 1 green onion, trimmed and minced
- 1 tbsp soy sauce
- 2 tsp vegetable oil
- 1 1/4 tsp lemon juice
- 1/2-inch piece of ginger, peeled and minced
- 1/4 tsp sugar
- 1/4 tsp Chinese hot chili oil
- 1/8 tsp salt
- 12 bamboo skewers, soaked in water
- 12 Boston lettuce leaves
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 1/2 cup chopped basil
- Dipping sauce:
- 1/2 cup soy sauce
- 5 tbsp lemon sauce
- 3 tbsp water
- 2 garlic cloves, minced
- 1-inch ginger, minced
- 2 tsp sugar
- 1 tsp oyster sauce
- pinch of cayenne pepper
Directions
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To prepare the pork: In a large bowl, use your hands to combine the ground pork, water chestnuts, garlic, green onion, soy sauce, vegetable oil, lemon juice, ginger, sugar, chili oil and salt.
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Divide the mixture into 12 portions. Shape each portion into a cylinder about 3 inches by 1 inch. Carefully insert a bamboo skewer through each cylinder lengthwise. Set aside.
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Place lettuce leaves, cilantro, mint and basil in 4 separate serving bowls. Refrigerate until ready to use.
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To prepare the dipping sauce: In a small saucepan combine all the sauce ingredients. Bring the mixture to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove the sauce from the heat and let cool.
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Prepare a grill. Place the skewers in a grill basket. Grill the skewers until the pork is cooked through and outside is crispy, about 10-15 minutes, turning the basket frequently.
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To serve, pour each guest some of the dipping sauce into a bowl. Place the bowls of cilantro, mint and basil in the middle of the table. Place 2 lettuce leaves and 2 pork skewers on each plate.
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To assemble slide the pork from the skewer onto the lettuce leaf. Sprinkle the pork with some of the herbs to taste. Roll the lettuce around the pork and dip in the sauce.