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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa