Ginger and garlic pork and lot's of fresh veggies stuffed into lettuce leaves for a light and healthy meal.
Course Mains & Entrees
Keyword carrots, cucumber, garlic, ginger, lettuce, pork, red bell pepper
Prep Time 25mins
Cook Time 15mins
Total Time 40mins
Author Laurie McNamara
1tablespoongrated fresh ginger
1cupdiced red bell pepper
1/3cupdiced peeled carrot
1/4cup chopped cilantro
1/4cuproasted peanutsroughly chopped, plus more for garnish
1/2serrano chileminced (remove ribs and seeds for less heat)
3tablespoonslime juicefreshly squeezed
16lettuce leavesiceberg or Boston
3green onionssliced, for serving
Start off by peeling and grating a tablespoon of fresh ginger into a large bowl. Mince the six cloves of garlic and mix those along with the pound of ground pork until combined. Let the pork sit and come up to room temperature while you prep the vegetables, cilantro and peanuts.
Preheat a large non-stick skillet over medium-high heat. Once hot, add in the pork and spread it out, do not stir so the pork can get a golden crust on the bottom. Turn then break up any large clumps and continue to cook thoroughly.
Remove the pork to a large bowl and add in the diced vegetables, cilantro and chopped peanuts. Stir all of those together.
In a small bowl combine the lime juice, fish sauce and honey. Stir and pour over the pork/vegetables. Toss and spoon into lettuce leaves.