Categories: Chinese, LC, Pork

Ingredients

• 16 oz pork cutlets, trimmed of all fat
• 1 head Napa cabbage, shredded (3 cups)
• 1 red bell pepper, cut into thin strips (julienne)
• 1 scallion, chopped fine including white part
• 16 large Boston lettuce leaves
• salt & pepper
• Dressing:
• 1 tbsp Asian fish sauce (optional)
• 1 tbsp fresh lime juice
• 2 tsp fresh ginger, minced
• 1 garlic clove, minced
• pinch of red pepper flakes

Directions

1. Spray nonstick skillet with cooking spray. Season pork with salt & pepper and sauté over medium heat until lightly browned, about 3 minutes per side. Remove from heat and slice into thin strips. Toss with 1 tablespoon of the dressing.

2. mbine cabbage, bell pepper and remaining dressing in a large bowl. Lay double lettuce leaves on a clean, dry work surface to make 8. Divide pork among leaves. Top with cabbage mixture and roll tightly, tucking edges in as you go.

3. Place rolls, seam side down on a cutting board, cut in half (lunch) or thirds (hors d’oeuvre) and serve! Delicious crunchy, or may be warmed for 1 minute in the microwave.

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