Late summer grilling fare.
- Let sit for 4 hours minimum in refrigerator, best overnight. Boston or Butter Lettuce Red Radish Scallions Cucumber Lime.
- After letting sit; mix (2 cloves minced) garlic, soy sauce, (3 tablespoons) vinegar, fish sauce, and (2 tablespoons) sugar into the pork mince.
- mold into oval shapes (about 2″x1″).
- Indoor Grill (pre-heat and use olive oil to line).
- Grill pieces, medium heat (indoor)
- (outdoor-away from dirt fire) for about 3 minutes a side. Or until sugar starts glazing exterior of meat.
- After all pieces have been cooked (for indoor grill- deglaze pan with Moscato and pour over pieces) set aside.
- While meat is resting, dice cucumber, thinly slice radishes, slice scallions, and carefully peel leaves off lettuce head.
- In a small bowl, juice 2 limes, add 1 clove of garlic, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 tablespoon of fish sauce.
- Take one piece of the grilled pork, put in the center of a lettuce leaf, garnish with scallions, add cucumbers and radishes.
- Sprinkle in dressing as desired. For spice, add siracha and mayonnaise combination.
Eat as much as much as you want. With the lettuce acting as the carrier versus bread, per se, it’s much lighter than other mince meat favorites such as hamburgers. Perfect when paired with Mondavi Sweet Wine Cocktails.
- Category: Barbecue
- Method: grill
- Cuisine: Asian
Keywords: Mondavi wines, Asian barbecue, Philippines, Thailand, Pork Mince, grill, end of summe, paring, lettuce, wrap, ground pork