asian pork wraps

Asian Pork Wraps

2 tablespoons canola oil or peanut oil
2 tablespoons minced lemongrass (from bottom 3 inches of about 4 stalks)
2 garlic cloves, minced
4 ounces fresh shiitake mushrooms, stemmed, caps chopped
1 teaspoon coarse kosher salt, divided
1 3/4 pounds ground pork
2 tablespoons soy sauce, divided
3 teaspoons Asian sesame oil, divided
3/4 teaspoon cracked black pepper

1/2 cup hoisin sauce*
1 tablespoon minced peeled fresh ginger
1 tablespoon unseasoned rice vinegar
1 teaspoon hot chili sauce (such as sriracha)*
Nonstick vegetable oil spray

2 heads of Bibb lettuce, cored, leaves separated
1 cup matchstick-size strips red bell pepper
1 cup matchstick-size strips peeled carrot
1/3 cup fresh cilantro leaves

Heat oil in large skillet over medium-high heat. Add lemongrass and garlic; sauté 2 minutes. Add mushrooms. Sprinkle with 1/2 teaspoon coarse salt; sauté until mushrooms are tender, about 4 minutes. Remove from heat; cool in skillet.

Place pork in large bowl. Mix in 1 tablespoon soy sauce, 1 teaspoon sesame oil, cracked pepper, and 1/2 teaspoon coarse salt, then fold in mushroom mixture. Using 2 generous tablespoonfuls for each, shape into 18 patties, each about 2 1/4 inches in diameter; arrange on plastic-lined baking sheet.

Whisk hoisin sauce, ginger, vinegar, chili sauce, and remaining 1 tablespoon soy sauce and 2 teaspoons sesame oil in small bowl for sauce. DO AHEAD: Burgers and sauce can be made 6 hours ahead. Cover separately; chill.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat ). Grill burgers until cooked through, about 3 minutes per side. Arrange burgers on platter; set out sauce. Place lettuce, bell pepper, carrot, and cilantro in separate bowls. Serve, allowing guests to wrap burgers in lettuce and add sauce and vegetables as desired.

I have made these twice. Both times I have left out the lemongrass as it wasn't available. I made the patties into an oval shape to fit on the lettuce better and used leaf lettuce. We really enjoyed these! I found this on epicurious as I was looking for something that would work for a low carb entree. I was bringing a birthday lunch to a friend:)

pork gyros

Pork
1/4 cup extra-virgin olive oil
1/4 cup dry red wine
3 garlic cloves, minced
1 small bay leaf, crumbled
1/2 tablespoon (packed) fresh oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1-pound pork tenderloins

Tsatsiki Sauce
1 cucumber, grated
1 cup Greek yogurt or whole-milk yogurt
2 tablespoons chopped fresh dill
2 tablespoons drained capers, chopped
2 garlic cloves, minced
1/2 t lemon juice

6 pita breads
1/2 half red onion thinly sliced
8 oz feta cheese, crumbled

Oil for pitas
1/4 cup extra-virgin olive oil
1 rounded teaspoon dried oregano
1 rounded teaspoon dried rosemary, crumbled
2 garlic cloves, minced

Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.

Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, garlic, capers, dill 1/4 teaspoon each of salt and pepper to make tsatsiki.

Prepare barbecue (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145°F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise 5 to 10 degrees). Thinly slice into rounds.

Gently simmer oil, oregano, rosemary, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Brush one side of bread with oil and heat bread, oiled side up on a sheet pan, 3 to 4 inches from broiler 3 minutes or until warm and brown.

Fill pita bread with pork, drizzle with sauce then tuck in onion and sprinkle with feta cheese. Serve, passing remaining sauce separately.





This recipe was adapted from 2 different gyro recipes I found on epicurious. It was good and the kids liked everything but the tsatsiki sauce:) I will certainly make this again!