Lettuce Wraps

At one of our 'Meat & Greet' gatherings several years ago, one of our amazing hosts made these lettuce wraps using our plain ground pork and let me just say, they are SO, SO GOOD!!  While the recipe does call for quite a list of ingredients, don't let that deter you.  I have made these countless times over the years and everyone loves them! I almost always make a double batch for my family, so we have leftovers for another day. And, if you don't have any lettuce on hand (or have lettuce averse family members), simply serving the meat mixture over steamed rice is just as delicious!

Serves: 4 to 6

Ingredients:

1 lb Becker Farms plain ground pork (or ground chicken)

1 medium onion, finely chopped

generous sprinkle of kosher salt & few cranks of fresh ground black pepper

1-2 tsp fresh minced garlic

1 inch nob fresh ginger, peeled & minced

1 TBSP sesame oil

2 1/2 TBSP soy sauce

1 TBSP water

1 TBSP natural peanut butter

1 TBSP honey

1 1/2 TBSP rice vinegar

2 TBSP chili garlic sauce (or sriracha or a combination of the two)

3 green onions, thinly sliced 

8oz can water chestnuts, drained & finely chopped

For serving: chopped peanuts, steamed jasmine or basmati rice, and 10-12 sturdy/crunchy lettuce leaves (such as romaine) or tender/cupped lettuce leaves (such as bibb), rinsed and patted dry

Directions:

1. In a large, non-stick skillet, over medium-high heat, add the pork (or chicken), onion, salt, and pepper and cook until the meat is nearly done, stirring often to break up the meat. Add in the minced garlic and ginger, and continue heating until the pork/chicken is finished cooking. 
2. Meanwhile, in a microwave-safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, and chili garlic sauce. Microwave for 1 minute, stir, then heat for another 30 seconds. Stir again until smooth. Add this mixture to the skillet and combine thoroughly with the meat mixture.
3. Add the green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. To serve, add a spoonful of both steamed rice and the meat mixture to a lettuce leaf and top with chopped peanuts. Alternatively, you can make a salad, by laying a base of cut/torn lettuce and then topping with the rice, meat, and chopped peanuts. I often add a drizzle of the chili garlic sauce as well.