Hawaiian Pulled Pork Lettuce Wraps Food

HAWAIIAN PULLED PORK LETTUCE WRAPS

Steps:

• Rub roast with sage, 1/2 teaspoon salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with pineapple and ginger. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast; shred with 2 forks. Strain cooking juices. Reserve pineapple and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and cooking juices to slow cooker; stir in remaining 1/2 teaspoon salt. Heat through. Serve in lettuce leaves with reserved pineapple and, if desired, green onions., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

SLOW-COOKER HAWAIIAN PULLED PORK SANDWICHES

Steps:

• For the Hawaiian pulled pork: In a small bowl, mix the onion powder, salt, garlic powder and pepper. Rub the mixture on all sides of the pork. Put the pork in a slow cooker and cook on low for 8 hours.
• Shred the pork with 2 forks, removing any large pieces of fat. Pour the broth into a fat separator or skim off the fat. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin, honey, soy sauce and vinegar. Put the pork back in the slow cooker and stir in the sauce. Cook on low for 1 hour.
• For the slaw: Meanwhile, combine the cabbage, rice vinegar, sugar, celery seeds and some salt and pepper in a bowl and toss to coat. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
• Serve the pulled pork on Hawaiian buns topped with slaw.

ASIAN PORK LETTUCE WRAPS

Steps:

• Combine the rice and 1 1/2 cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes. Uncover and transfer to a large bowl to cool slightly.
• Preheat a large grill pan or grill over medium heat and brush with oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1 1/2 teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice.
• Stir the remaining 2 tablespoons soy sauce, 1 1/2 teaspoons Sriracha and teaspoon ginger into the rice. Add the carrots, cucumber, lime juice and brown sugar and toss. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha. Serve with lime wedges.

QUICK ASIAN LETTUCE WRAPS

Steps:

• In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
• Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
• To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

CAMBODIAN PORK LETTUCE WRAPS

Steps:

• Add 1½ tablespoon fish sauce into ground meat and marinate 15 minutes in refrigerator.
• Bring broth to simmer in 12-inch nonstick skillet over medium-high heat.
• Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes.
• Transfer pork to large bowl; let cool 10 minutes.
• Add remaining tablespoon fish sauce, shallots, lime juice, sugar, red pepper, mint, and cilantro to pork; toss to combine.
• Serve with lettuce leaves.

ASIAN-STYLE PULLED PORK LETTUCE WRAPS

Steps:

• Add pork to a slow cooker with teriyaki sauce, sweet and sour sauce, hoisin sauce, sliced ginger, garlic, salt, and pepper. Cook on low for 6-8 hours with the lid covered, until cooked to your liking. Chop with a knife until shredded. Serve on a large platter with Bibb lettuce leaves.