This make-ahead saut? pork appetizer is colourful, and the lettuce cups make it fun to eat.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2005
Filling: In skillet, heat oil over medium heat; fry pork, stirring occasionally, until no longer pink, about 5 minutes.
Add onion, garlic, ginger, cinnamon, hot pepper flakes and cloves; fry until onion is softened, about 3 minutes.
Stir in fish sauce; cover and simmer over medium-low heat for 3 minutes. In small bowl, stir together lime juice, soy sauce and cornstarch until smooth; stir into pork mixture and cook until slightly thickened, about 2 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Stir in coriander.
Peel and cut mango into 1/4-inch (5 mm) thick slices; cut into 1/4-inch (5 mm) thick sticks. Separate lettuce to make twenty-four 3-inch (8 cm) cups, trimming any large leaves if necessary. (Make-ahead: Cover and refrigerate separately for up to 4 hours.)
Mound 1 tbsp (15 mL) of the filling in each cup. Garnish with mango and red pepper.
Nutritional facts <b>Per piece:</b> about
- Sodium 94 mg
- Protein 3 g
- Calories 43.0
- Total fat 3 g
- Cholesterol 8 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
- Iron 1.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0
- Vitamin C 13.0