Asian Pork Lettuce Cups Recipes

Steps:

• Combine first seven ingredients; pour into a large resealable plastic bag. Add pork; turn to coat. Refrigerate overnight., Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using two forks. Skim fat from cooking juices; stir in chicken broth. Thicken if desired. Return pork to slow cooker and heat through. Serve pork in lettuce leaf and garnish with desired toppings.

Steps:

• Combine the rice and 1 1/2 cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes. Uncover and transfer to a large bowl to cool slightly.
• Preheat a large grill pan or grill over medium heat and brush with oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1 1/2 teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice.
• Stir the remaining 2 tablespoons soy sauce, 1 1/2 teaspoons Sriracha and teaspoon ginger into the rice. Add the carrots, cucumber, lime juice and brown sugar and toss. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha. Serve with lime wedges.

Steps:

• In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

Steps:

• For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
• For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
• Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.

Steps:

• Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
• Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
• Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
• Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place duck legs in a large bowl. Drizzle with vegetable oil. Sprinkle with salt, Chinese 5-spice, and black pepper. Mix ducks legs so all surfaces are coated with oil and seasonings.
• Sprinkle large pieces from 3 green onions into a baking dish large enough to hold the duck legs in a single layer. Place duck legs skin side up on top of the scallions. Scatter garlic clove halves over the duck legs. Place a piece of parchment paper directly on top of the duck legs to help retain moisture. Tightly cover the entire baking dish with aluminum foil.
• Bake duck legs in preheated oven for 3 hours. Turn off the oven, open oven door just a crack, and let baking dish rest in oven for 1 hour; do not uncover dish during this time. Remove dish from oven and let it cool to room temperature. Baste duck legs with some of the rendered fat. Place the parchment paper back over the duck legs and re-wrap the dish in foil. Refrigerate overnight.
• Mix hoisin sauce, lemon juice, sesame oil, and hot sauce, and together in a bowl.
• Remove bones from chilled duck legs; leave the skin on. Cut into 1/2-inch cubes.
• Place a tablespoon of rendered duck fat in a skillet over medium-high heat. Cook and stir 1/2 of the cubed duck until pieces are brown and crispy, 4 to 5 minutes. Add the second 1/2 of the duck pieces and cook and stir until duck is just heated through, about 1 minute. Stir in 1 tablespoon chopped green onions.
• Fill lettuce cups with a generous spoonful of the duck; drizzle serving sauce over the top. Garnish with diced cucumber, chopped green onions, and sesame seeds.

Steps:

• Cut lettuce ahead of time into cup shapes to have it ready; choose leaves towards the center of the head of lettuce.
• Use kitchen shears to cut any shapes needed, if necessary; set aside to chill.
• Saute pork in a large skillet until it is browned.
• Remove meat from skillet and drain off any fat.
• Add onions to skillet and cook for 5 minutes or until tender, then stir in garlic and ginger.
• Add wine and pork to the skillet and stir until wine reduces.
• Add hoisin, oyster and soy sauces, stirring to mix well.
• Stir in water chestnuts and cilantro and heat through.
• Place on platter and garnish with toasted pine nuts.
• Serve meat with lettuce cups.