Vietnamese pork sticks with lettuce cups
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Vietnamese pork sticks with lettuce cups
  Vietnamese    Pork    Appetizers  
Last updated 6/12/2012 1:28:37 AM. Recipe ID 64052. Report a problem with this recipe.
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      Title: Vietnamese pork sticks with lettuce cups
 Categories: Vietnamese, Pork, Appetizers
      Yield: 6 Servings
      1 lb Pork butt, ground
      6    Water chestnuts, minced
      1 lg Clove garlic, minced
      1 sm Green onion, minced
      1 tb Soy sauce, Japanese
      2 ts Oil
  1 1/4 ts Lemon juice, fresh
    1/2 ts Ginger, fresh, minced
    1/4 ts Sugar
    1/4 ts Hot chili oil, Chinese
    1/8 ts Salt
     12    Bamboo skewers - 5 to 6
           -inches long

     12    Boston lettuce leaves
    1/2 c  Cilantro, chopped
    1/2 c  Mint, fresh, chopped
    1/2 c  Green onion, chopped

MMMMM-----------------------DIPPING SAUCE----------------------------
    1/2 c  Soy sauce, Japanese
      5 tb Lemon juice, fresh
      3 tb Water
      2    Clove garlic, minced
      2 ts Sugar
      1 ts Oyster sauce
      1 ts Ginger, fresh, minced
    1/8 ts Cayenne pepper
  FOR MEAT: Combine all ingredients in large bowl and use hands to mix
  gently but thoroughly. Shape into 12 cylinders approximately 3 inches
  long and no more than 1-inch thick. Insert bamboo skewer through each
  cylinder and set aside. Arrange garnishes in individual bowls;
  FOR SAUCE: Combine all ingredients in small pan and bring to boil.
  Reduce heat and simmer 5 minutes. Let cool. Divide among 4 small
  bowls and set aside. Heat coals on barbecue until gray ash forms.
  Spread into overlapping layer, knocking off ash so coals are hot and
  glowing. Place grill 2 to 3 inches above coals or, preheat oven to
  broil. Arrange pork sticks on grill or broiling pan so they do not
  touch. Cook until meat is crisped, browned and firm, turning often
  with tongs, about 10 to 15 minutes. Have each diner sprinkle lettuce
  leaf with other garnishes. Slip pork off skewer onto lettuce.  Wrap
  around pork and use sauce for dipping. Meat mixture can be prepared
  and skewered up to 24 hours before barbecuing. Sauce will keep 2
  weeks in refrigerator.

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Recipe ID 64052 (Apr 03, 2005)

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