This is a fresh and light appetizer perfect for summer months. We use ground pork to keep the dish light and to let the Asian inspired flavors of this dish really shine in the dish. Did you add anything to this dish to keep it fresh? Let us know in the comments below! Thanks to the Pork Council for this recipe!
- 16 leaf Lettuce
- .5 lb Ground Pork
- 3 cup Coleslaw Mix
- 8 oz Water Chestnuts (sliced chestnuts)
- .5 cup Cilantro (drained and diced)
- 1 tsp Salt (chopped)
- .25 tsp Pepper
- 3 Tbsp Lime Juice
- 3 Tbsp Honey
- 1.5 Tbsp Soy Sauce
- .5 tsp Corn Starch
Whisk together the dressing ingredients in a small saucepan. Bring to a boil over medium-high heat and continue boiling 1 minute. Remove from heat and place in a small bowl to cool.
Meanwhile, coat a medium skillet with cooking spray and place over medium heat until hot. Cook the pork until no longer pink, stirring frequently breaking up larger pieces while cooking.
Combine the cooked pork, coleslaw mix, water chestnuts, cilantro, ginger, salt and black pepper in a medium bowl and toss until well blended. Spoon equal amounts in each of the lettuce leaves, (about 1/4 cup per leaf. Spoon equal amounts (about 1 1/2 teaspoons) of the dressing over each. May serve with knives and forks or pull up edges of leaves and enjoy as mini wraps.