Categories: Meals
Ingredients
- 1 Head of Butter Lettuce
- 2 Green Onions
- 3 Cilantro Sprigs
- 11/2 oz. Sliced Water Chestnuts
- 14 oz. Ground Pork
- 3 fl. oz. Hoisin Sauce
- 1/2 fl. oz. Sriracha
- 1 tsp. Chopped Ginger
- 4 oz. Slaw Mix
- 31/2 fl. oz. Asian Sesame Dressing
Directions
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Separate leaves of lettuce for cups. Slight browning on the outer leaves is normal and edible, but you may trim outer leaves if desired. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem cilantro. Drain and coarsely chop water chestnuts.
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Heat a medium pan with 2 tsp. olive oil over medium-high heat. Add ground pork to hot pan and cook 8-10 minutes, breaking up with a spoon, until no pink remains and meat is slightly caramelized. Use a wire-mesh strainer to drain excess fat and return cooked pork to pan.
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Return pan to medium-high heat and add hoisin sauce, Sriracha (to taste), water chestnuts, white portions of green onions (reserve remaining for garnish), and ginger. Stir to combine, cook 3-4 minutes, and season with a pinch of salt and pepper.
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Place a lettuce cup on work surface (or layer two leaves for extra crunch). Fill with a few spoonfuls of pork mixture. Top with slaw mix. Repeat for each lettuce cup.
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Arrange assembled lettuce wraps on a plate. Place Asian sesame dressing and remaining green onions in a cup next to lettuce wraps. Garnish with cilantro leaves.