Asian-Style Pork Balls Wrapped in Lettuce (serves 4)

Something different for dinner..

This dinner was pulled together quickly. My daughter has to be elsewhere every Tuesday by 6.45pm so dinner has to be early! I defrosted pork in the morning and there it was waiting for me at 5 pm? I though of all sorts of things but was not in the mood for anything too laborious. I had two lovely heads of romaine and wanted to use them while they were very fresh and crispy. I love the leaves of romaine lettuce. They are sturdy, and, thinking about that attribute I thought about wrapping them in pork and eating our dinner with our hands!

This was easy and tasty. I gave the pork an Asian twist with soy sauce and ginger, and, along with a couple of good condiments we were all set. A big platter of these on your table would also make an impressive appetizer.

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You will Need:

1 1/3 lbs ground pork,

2 tbs soy sauce,

2 tbs sesame oil,

2 tbs fresh ginger root, very finely grated,

1 tsp fine sugar,

3 scallions, thinly sliced including green parts,

1 or more heads Romaine leaves, 3/4 cup flour.

Condiments: Sriracha Sauce, sour cream mixed with Chile Garlic Sauce, Sweet Chilli Sauce ( 1 garnish is enough but add as many as you like for more choices).

If you want to know more about these sauces click in my pantry section where I have written about all three.

Mix everything together (I find my hands are the best tool for this job)

1 – In a little bowl, combine the soy sauce, ginger, sesame oil, and sugar. Put meat in big bowl and add the scallions and soy sauce mixture. Mix together thoroughly with hands and place in fridge for about a 1/2 hour.

Preheat oven 425*

Roll in flour and reserve on plate..

2 – Put the flour onto a plate or into a shallow bowl. Put a little oil on your hands (prevents the meat from getting tacky on your hands) and roll the pork balls (about 1/2 the size of a golf ball?). Roll each one in flour and put on plate.

My husband scrubbed a little too hard. I don’t see this as “dirt” but as a well-seasoned pan!

3 – Put 2 tbs of peanut oil on a baking tray or cookie sheet (big enough to hold all of the pork balls in a single layer) and place in oven to get it hot. Leave it in oven for about 4 minutes. It should be very hot when you remove it. (This process will prevent the meat from sticking to your pan)

Cooking these in the oven is so much easier than pan-frying (and less messy)

4 – Place pork balls in an even layer on pan and place in oven for 12 minutes. Take out and turn each one and place in oven for about 10 more minutes.

5 – While pork is cooking wash and dry romaine leaves and place 2 or 3 leaves on four plates. Set aside and get condiments ready. Mix 4 tbs sour cream with 1 tbs of Chili Garlic Sauce and put into little bowl. Get some more bowls and add Sweet Chilli Sauce to one and plain yogurt or sour cream in the other.

I like the kick the sour cream and chili garlic sauce add to the dish – hot and cooling at the same time..

To serve: Nestle about 3 pork balls in each leaf and add topping of choice. Roll up and eat with your hands!

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