Skip to main content

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...

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.

Comments

  1. That pork looks amazing. What a great idea for this theme!

    ReplyDelete
  2. This sounds amazing Cam...I knew I could count on you for a savory dish.

    ReplyDelete
  3. I like these call for pork...sounds like the perfect dinner!

    ReplyDelete
  4. Lettuce wraps are a nice change for lunch too!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur