Asian Lettuce Wraps with Pork, Napa Cabbage, and Red Bell Pepper

Ingredients

• 3 T Fish Sauce
• 3 T rice vinegar
• 2 tsp. garlic puree or finely minced fresh garlic
• 2 tsp. ginger puree or finely minced fresh ginger
• 1 tsp. Asian sesame oil
• Pinch red pepper flakes
• 1 lb. pork cutlets
• Salt and fresh ground black pepper, to season pork before cooking
• 1 T peanut or canola oil
• 2-3 cups shredded Napa cabbage
• 1 red bell pepper, cut into thin strips
• 8 leaves Boston, Iceberg, or Romaine lettuce, washed and dried

Directions

1. Whisk the fish sauce, rice vinegar, garlic puree, ginger puree, sesame oil, and red pepper flakes in a small bowl until combined. Set the dressing aside.
2. Slice the napa cabbage very thin, then cut the red bell pepper into strips. Add both to a bowl and toss them together.
3. Wash the lettuce, then dry it in a salad spinner or pat it dry with paper towels.
4. Cut the pork chops in half so you have thin cutlets, then use a meat mallet or another heavy tool to pound the pork to about 1/4 inch thick. Season both sides with salt and fresh ground black pepper.
5. Warm the oil in a heavy frying pan, then cook the pork cutlets until each side is lightly browned, about 2-3 minutes per side.
6. Slice the cooked pork into thin strips, then toss it with about 2 T of the dressing mixture.
7. Add 2 T of the dressing mixture to the napa cabbage and red pepper, and toss to coat.
8. Build the lettuce wraps or cups by placing 6-8 strips of pork in each lettuce leaf, then adding a small handful of the napa cabbage and bell pepper mixture on top.
9. Spoon about a teaspoon of extra dressing over the top if you’d like, then fold the lettuce over or hold it like a cup and eat.
10. If you are saving some for later, dress the cooked pork now, but only toss dressing with the amount of napa cabbage and bell pepper you plan to use right away.
11. Store the ingredients separately in the refrigerator.
12. When eating leftovers, you can reheat the pork strips, though they are fine without reheating.