Pork Meatballs in Butter Lettuce Cups with Soy Dipping Sauce & Sticky Rice
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 10 Ounces Ground Pork
- 3/4 Cup Sushi Rice
- 2 Scallions
- 1 Head Butter Lettuce
- 1 Red Onion
- 1 Ounce Pea Shoots
- 1 Large Bunch Mint
- 1/4 Cup Panko Breadcrumbs
- 1/4 Cup Rice Vinegar
- 1/4 Cup Soy Glaze
- 2 Teaspoons Pork Meatball Spice Blend (White Sesame Seeds, Garlic Powder, Ginger Powder, Ground Coriander & Lemongrass Powder)
Directions
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In a small pot, combine the rice, a big pinch of salt and ¾ cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside in a warm place.
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While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems; discard the stems. Peel and halve the onion; small dice 1 half and thinly slice the remaining half. Place the sliced onion in a small bowl with half the vinegar. To make the sauce, in a separate small bowl, combine the soy glaze and remaining vinegar; season with salt and pepper to taste.
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In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the diced onion, white bottoms of the scallions and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Remove from heat and transfer to a medium bowl. Wipe out the pan.
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Add the ground pork and breadcrumbs to the bowl of cooked aromatics; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 16 equal-sized meatballs.
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In the pan used to cook the aromatics, heat 2 teaspoons of oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned and cooked through. Add ¼ of the sauce and ¼ cup of water; season with salt and pepper. Cook, occasionally spooning the sauce over the meatballs, 2 to 3 minutes, or until the sauce is slightly reduced in volume and the meatballs are thoroughly coated. Remove from heat.
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Place a few lettuce leaves on each plate; fill each with the sticky rice, pea shoots and meatballs. Top with the pickled onion. Serve with the remaining sauce on the side. Garnish with the mint and the green tops of the scallions. Enjoy!