Chinese Minced Pork In 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:

• 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.

Steps:

• In a bowl, whisk the hoisin sauce with the vinegar, ginger and garlic.
• Soak the rice noodles in very hot water until soft, according to package instructions. Cut into smaller pieces for serving.
• Heat the oil in a skillet over medium heat, then add pork chop strips and quickly stir-fry until warmed through. Add the hoisin mixture and toss to coat. Remove from the heat.
• Serve the pork family style in lettuce cups topped with chopped peanuts, mint, cilantro, bean sprouts and Sriracha and the rice noodles on the side.

Steps:

• Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
• Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.

Steps:

• Heat the oil in a large frying pan over a medium heat and fry the shallot, lemongrass, garlic and chilli for 3 mins until fragrant. Add the pork mince and stir-fry for about 10 mins more until the pork is cooked through and browned. Add the fish sauce, sugar and lime juice, and cook for a couple more minutes until the pork is coated in the mixture. To freeze, leave to cool completely, then transfer to a freezer bag, seal and lay flat in the freezer (so the mince stays in a thin layer). Will keep for up to two months. Defrost in the fridge overnight before using. Reheat in a dry frying pan over a low heat until piping hot.
• Divide the pork mince between the lettuce leaves and garnish with the spring onions, carrots and herbs, then serve.

Steps:

• Best to use pork mince with a low fat content 3% if you can get it.
• Slice the ginger (About 3cm peeled and sliced very finely).
• Slice the garlic very finely.
• Chop the spring onions.
• Dice the celery into very small cubes.
• Chop the water chestnuts, again into very small cubes. (5mm).
• Put the above ingredients to one side.
• Wash the lettuce, dry, and being careful not to tear the leaves, separate leaves keeping them whole. (You will need 4 leaves for four people as a starter).
• Pat dry and put to one side.
• In a small bowl mix together the soy sauce, oyster sauce, dry sherry and sugar. Do not leave out the sugar as it just won't be the same!
• Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and spring onions and fry until the garlic and ginger are aromatic.
• Add the minced pork and cook until the pork is browned. Remove from the pan and set aside.
• Add the water chestnuts, and celery to the frying pan and cook over a medium heat.
• Then put the sauce mixture in the pan and stir.
• Then put the pork back in the pan and continue to cook at medium heat until sauce is reduced and mixture becomes dryer and the pork is browned.
• To Serve; Lay out a lettuce leaf and spoon a great big heap of the cooked mixture into the middle and fold into a wrap and eat immediately.

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.