Lettuce Wrapped Sweet and Sour Pork with Spicy Peanut Sauce #NationalPeanutButterDay

Today - National Peanut Butter Day! - Jolene of Jolene's Recipe Journal has gathered the Festive Foodies to celebrate. Here's the line-up...

• Veggie Pad Thai by A Day in the Life on the Farm
• Cinnamon Peanut Butter Dip by Blogghetti
• Jamming Peanut Butter Cookie Sandwiches by Cindy's Recipes and Writings
• School Cafeteria Peanut Butter Bars by Creative Southern Home
• Peanut Butter Banana Protein Donuts by Crumb Top Baking
• Lettuce Wrapped Sweet and Sour Pork with Spicy Peanut Sauce by Culinary Adventures with Camilla
• The Best Double Chocolate Buckeyes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Creamy Peanut Butter Pie with Chocolate Crust by Family Around the Table
• Chocolate Peanut Butter No Bake Cookies by House of Nash Eats
• Peanut Butter, Honey and Pear Open Faced Sandwiches by Jolene's Recipe Journal
• No Churn Peanut Butter Ice Cream by Karen's Kitchen Stories
• Peanut Butter Apple Breakfast Wraps by Kate's Recipe Box
• Peanut Butter Cream Cheese Fat Bombs by Our Good Life
• Strawberry Peanut Butter Quesadilla by Palatable Pastime
• Peanut Butter Hummus by Savory Moments
• Peanut Butter Granola Bars by Sweet Beginnings
• Vegan Chocolate Peanut Butter Puff Pastry Braid by The Baking Fairy
• Fluffernutter Pie by The Spiffy Cookie

Lettuce Wrapped Sweet and Sour Pork 

with Spicy Peanut Sauce

"Sweet or savory, let's celebrate all things peanut butter!" Jolene suggested. Given the option, I always try to go with a savory. I decided to braise some meat and top it with a spicy peanut sauce. The lime juice and honey add a nice sweet and sour element to the meat. We loved it. Enjoy.

Ingredients

Braised Pork

• 2 to 3 lb. skinless, boneless pork shoulder
• 2 T oil
• 2 C liquid (I used vegetable stock)
• 2 T honey
• 1 T fish sauce
• 1 T freshly squeezed lime juice
• 1 t sesame oil
• freshly ground salt
• freshly ground pepper
• 1 t ground cumin

Peanut sauce

• 1-1/2 C organic creamy peanut butter
• 1/2 C organic coconut milk
• 3 T water
• 3 T freshly squeezed lime juice
• 3 T soy sauce
• 1 T fish sauce
• 1 T hot sauce 
• 1 T minced fresh ginger root
• 3 cloves garlic, minced
• 1/4 C chopped fresh cilantro

For Serving

• organic butter lettuce leaves, separated, washed, and dried
• lime wedges, optional
• thinly sliced green onions, optional

Procedure

Braised Pork

In a large pot or Dutch oven, heat oil. Sear the pork shoulder on all sides until nicely browned, approximately 1 minute per side.

Pour in the liquid (vegetable stock in this case); stir in the honey, fish sauce, lime juice, and sesame oil. Add salt, pepper, and ground cumin. Bring to a boil. Then cover and reduce heat. Braise pork for 3 to 4 hours. While the meat cooks, make the sauce. If using immediately, shred meat with a fork, incorporating the braising liquid into the meat. Otherwise, let cool and refrigerate until ready to use.

Peanut sauce
In a small mixing bowl, blend all of the ingredients together until smooth. Stir in the cilantro just before serving. Set aside.

For Serving
Warm the shredded pork, if it has been cooked ahead of time, then serve it with lettuce leaves and peanut sauce. Serve with lime wedges, if desired.