This make-ahead sautéed pork appetizer is colourful, and the lettuce cups make it fun to eat.
Ingredients
- Half small mango
- 4 heads Sweet Gem lettuce or 1 head Bibb lettuce
- 1/2 cup (125 mL) finely diced sweet red pepper
- Filling:
- 1 tbsp (15 mL) vegetable oil
- 12 oz (375 g) lean ground pork
- 1/2 cup (125 mL) minced red onion
- 2 cloves garlic, minced
- 1 tbsp (15 mL) minced gingerroot
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) hot pepper flakes
- Pinch ground cloves
- 1 tbsp (15 mL) fish sauce
- 1 tbsp (15 mL) lime juice
- 2 tsp (10 mL) soy sauce
- 1 tsp (5 mL) cornstarch
- 2 tbsp (25 mL) minced fresh coriander
Steps
- Filling: In skillet, heat oil over medium heat; fry pork, stirring occasionally, until no longer pink, about 5 minutes.
- Add onion, garlic, ginger, cinnamon, hot pepper flakes and cloves; fry until onion is softened, about 3 minutes.
- Stir in fish sauce; cover and simmer over medium-low heat for 3 minutes. In small bowl, stir together lime juice, soy sauce and cornstarch until smooth; stir into pork mixture and cook until slightly thickened, about 2 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Stir in coriander.
- Peel and cut mango into 1/4-inch (5 mm) thick slices; cut into 1/4-inch (5 mm) thick sticks. Separate lettuce to make twenty-four 3-inch (8 cm) cups, trimming any large leaves if necessary. (Make-ahead: Cover and refrigerate separately for up to 4 hours.)
- Mound 1 tbsp (15 mL) of the filling in each cup. Garnish with mango and red pepper.
