Colourful, well-spiced and fun to assemble, these Ontario pork “tacos” are styled after the traditional Asian dish “Rainbow Chop in Crystal Fold” – flavourful cooked ground pork and vegetables wrapped in lettuce leaves.
1 tsp (5 mL) vegetable oil
1 tsp (5 mL) garlic chili sauce
2 tbsp (30 mL) minced ginger
1 lb (500 g) lean ground Ontario pork
1 cup (250 mL) finely diced carrot
1 cup (250 mL) finely chopped mushrooms
1 cup (250 mL) finely chopped green onions
1/4 cup (50 mL) hoisin sauce
2 tbsp (30 mL) water
12 lettuce leaves (Boston, Leaf or Iceburg)
In skillet over medium-high heat, heat oil and chili sauce until fragrant. Add ginger and cook one minute. Add pork and brown completely, breaking up pork with spatula. Strain cooked pork from any fat remaining in skillet; discard liquid and return pork to skillet. Add carrot and mushrooms, cook until carrots are tender crisp, about 5 minutes. Stir in green onions, hoisin and water and cook 1 minute more. Remove from heat.
To assemble, scoop 1/4 cup (50 mL) of the pork mixture into each lettuce leaf and wrap taco style.
Makes 4 servings.
Per serving: 321 calories, 23.4 g protein, 13.6 g carbohydrates, 2.5 g dietary fibre, 344 mg sodium, 18.9 g total fat, 67 mg cholesterol