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Prep
15m
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Cook
30m
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Ready In
45m
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4 servings
Ingredients
- 1 medium onion
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2 cups finely chopped savoy cabbage
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1 tablespoon fresh ginger
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1 carrot, grated
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1 tablespoon soy sauce
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1 tablespoon rice wine vinegar
- 1lb ground pork
- 3 cloves of garlic
- Bunch of green onions, finely chopped
- 1/2 cup hoisin sauce
- 2 tablespoons sesame oil
- 1/3 cup soy sauce
- 1 teaspoon chili garlic sauce
- 1 teaspoon rice wine vinegar
- 2 tablespoons mayo
- 2 tablespoons hoisin sauce
- Squirt of sriracha
Directions
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1
Mince onion and ginger and saute over medium heat for 5-10 minutes (while you chop cabbage). Add cabbage and saute for another 5-10 minutes. Increase heat to high and add 1 tablespoon of each soy sauce and rice wine vinegar while stirring constantly. After a few minutes, turn heat off and mix in grated carrot. This step can be done a day or two in advance.
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2
Heat pan over medium high heat and add brown pork. After 5 minutes or so, turn heat down to medium and add the garlic along with the previously sauteed veggies. At this point, mix together all of the sauce ingredients in a bowl and add to the pan. Mix everything together and add in half of the green onions.
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3
Mix together hoisin aioli.
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4
To serve, add a spoonful or two to each lettuce leaf (I like to double leaf) and top with hoisin aioli, green onions and sesame seeds.
Footnotes
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Cook's Note:
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Editor's Note: