Asian Lettuce Wraps

Serves 4-5

Ingredients

Pork Marinade

1 lb. Korean Pork Belly (or your favorite meats)

CJ Korean BBQ Chicken & Pork Sauce (Original for Beef)

Filling

Butter Lettuce (or your favorite lettuce)

1 Cup Broccoli

1 medium Onion, diced

1 medium Bell Peppers, then sliced or diced

1 lb. Bean Sprouts

1 cup Carrots, matchstick (Publix)

1 cup Cilantro, diced

1 cup Green onions, diced

Seasonings: Salt, pepper, garlic powder, rice vinegar (to taste)

Sriracha Mayo Sauce

2 tsp. Sriracha (I squirt until it is deep red)

1 tsp. Mayo

½ tsp. Garlic powder

Sauce Dipping Sauce

1 tbsp. Tamarind Concentrate

Cilantro (to taste)

1 tbsp. Chili garlic sauce

2 tbsp. Soy sauce

2 tbsp. Water

2 tbsp. Rice vinegar

Splash of Lemon Juice

1 packet Stevia (or 2 tsp. Sugar)

1 tsp. Minced Ginger

 

Directions

Step 1

In a gallon bag, add pork and enough BBQ sauce to cover Meat. Let it marinade for 4-6 hours in the refrigerator.

Step 2

In a small glass bowl, mix Sriracha Mayo Dip. Let it rest for 4 hours in the refrigerator.

Step 3

In a medium glass bowl, mix Tamarind Dipping Sauce ingredients. Let it rest for 4 hours in the refrigerator.

Step 4

Cook the Filling Ingredients

Boil Broccoli in water salted to the consistency of the sea.

Separately Sauté Onions, bell peppers and carrots with salt.

Sauté Bean Sprouts with salt, garlic powder, and rice vinegar.

Step 5

With an indoor griddle, cook pork belly 3-4 minutes on each side. It cooks like bacon and pops. (If you do not have a griddle, you can cook in a sauté pan or in the oven at 400° until meat is cooked.)

Step 6

Wash and Dry lettuce cups. Make your wraps to your taste. It taste great but is messy. Use a Bib!