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Thai Lettuce Wraps with Satay Pork Strips

Thai Lettuce Wraps with Satay Pork Strips: Main Image

Quick Facts

Servings: 8
Prep Time: 20 min.
Cook Time: 15 min.
Total: 35 min.
This appetizer is both beautiful and fun. Guests can assemble their own, choosing among the zesty condiments and sauces.

Ingredients

  • 4 boneless top loin pork chops, about 1-inch thick
  • vegetable oil cooking spray
  • Marinade1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 2 Tbs honey
  • 2 Tbs sesame oil
  • 1 Tbs fresh ginger root, minced
  • 1 Tbs garlic, minced
  • 1/2 tsp freshly ground black pepper
  • Wraps3 large heads butter lettuce, leaves separated
  • 2 medium carrots, peeled and cut into 2-inch matchsticks
  • 1 English cucumber, cut into 2-inch matchsticks
  • 2 oz bean thread (Asian cellophane noodles), soaked for 15 minutes in hot water, and then drained
  • 16 sprigs fresh cilantro
  • Sauces1/4 cup corn syrup
  • 3 Tbs fresh cilantro, minced
  • 1 Tbs lime juice
  • 1/4 tsp salt
  • 1/4 cup prepared Thai sweet chili sauce
  • 1/4 cup prepared Thai peanut sauce

Directions

  • Place chops in large self-sealing plastic bag; combine marinade ingredients in small bowl and pour over chops. Seal bag and refrigerate 1 to 4 hours. Remove from refrigerator 30 minutes prior to grilling. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Arrange coals or burners so there is medium-low zone for finishing chops.
  • When ready to grill, remove chops from marinade (discarding marinade). Spray grill grate with vegetable oil spray. Grill pork directly over medium-high fire until seared, 3 minutes per side. Slide chops to cooler part of grill, cover, and continue to grill until pork registers 160 F when checked with an instant-read thermometer, about 5 minutes longer. Transfer to cutting board and let rest for 5 minutes before slicing.
  • While pork is marinating, arrange stack of large lettuce leaves attractively on large serving platter. Place carrots, cucumber, bean thread, and cilantro leaves in small dishes and arrange on serving platter.
  • In small serving bowl or ramekin, mix together corn syrup, minced cilantro, lime juice, and salt. Place sweet chili sauce and peanut sauce in small serving bowls or ramekins.
  • Cut pork into thin slices. Lay 3 medium-sized leaves of lettuce on serving platter and arrange pork on lettuce.
  • To assemble, let each guest place a lettuce leaf on an appetizer plate. Arrange 2 slices of pork on top of the lettuce. Mound a bit of carrot, cucumber, and bean thread over top. Add a couple cilantro leaves and drizzle one of the sauces over top. Fold over the lettuce to form a roll and enjoy!
Recipe courtesy of the National Pork Board

Cooking Tip: For the host, everything can be done ahead, even the pork. Marinate and grill the pork early in the day, or even the day before and refrigerate the chops. Slice the pork just before serving. The sauces can made and placed in serving bowls several hours ahead; the condiments can be assembled on the platter and then covered and refrigerated ready to serve.

Nutrition Facts

Calories 249
  Calories from Fat 68 (27%)
(12%)Total Fat 8g
(7%)Saturated Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
(9%)Cholesterol 26mg
(31%)Sodium 742mg
(18%)Potassium 617mg
Total Carbohydrate 33g
(11%)Dietary Fiber 3g
Sugars 16g
Sugar Alcohols 0g
(28%)Protein 14g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright 2014 Aisle7. All rights reserved. Aisle7.com

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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

 
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