Lettuce Tacos with Sautéed Minced Pork

August 29, 2019

Lettuce Tacos with Sautéed Minced Pork

Author: Theresa Ramirez David (Hamama Friends group member, find the original post here!)

Prep: 30 min
Cook: 8 hours
Makes:
8 servings

 

Lettuce cup tacos are such a refreshing summertime meal. They easily replace bread options for those with wheat allergies. Here we have a daikon radish inspired dish with minced pork, homemade salsa and cabbage. What more do you need for a delicious lunch!


TheresaRamirezDavid_LettuceTacoswithSauteedMincedPork_HamamaRecipes_8.26.19

Ingredients:

 

- 1 teaspoon ground ginger
- 3 tablespoons light brown sugar, divided
- 1 (2-lb.) trimmed boneless pork shoulder roast (about 2 1/2 to 3 lb. before trimming)
- 2 1/2 tablespoons toasted sesame oil, divided
- 1/2 cup unsalted chicken stock
- 6 garlic cloves, crushed
- 1 1/2 teaspoons kosher salt, divided
- 1 1/4 cups rice vinegar
- 1 1/4 cups water
- 1 1/2 cups precut matchstick-cut carrots
- 1 1/2 cups matchstick-cut daikon radish
- 6 tablespoons white miso
- 1 tablespoon Sriracha chili sauce
- 24 red leaf lettuce leaves
- 4 cups hot cooked short-grain brown rice or 2 (8.5-oz.) pouches microwavable whole-grain brown rice
- 1 cup Homemade salsa
- 3 ounces of HAMAMA Daikon Radish Microgreens

 

Instructions:

 

Step 1

1. Heat a medium skillet over medium-high. Combine ginger and 1 tablespoon sugar; rub evenly over all sides of pork. Add 1 tablespoon oil to pan; swirl to coat.

2. Add pork; cook, turning until charred on all sides, about 8 minutes. Place pork in a 5- to 6-quart slow cooker; add stock and garlic. Cover and cook on low until pork shreds easily with a fork, 7 1/2 to 8 hours.

3. Remove pork from slow cooker, reserving 1/4 cup cooking liquid. Shred meat with 2 forks, and place in a large bowl. Add reserved 1/4 cup cooking liquid and 3/4 teaspoon salt; toss well to combine.


Step 2

1. Meanwhile, combine vinegar, 1 1/4 cups water, remaining 2 tablespoons sugar, and remaining 3/4 teaspoon salt in a saucepan; bring to a boil over medium-high, stirring to dissolve sugar.

2. Add carrots and radish. Remove from heat; cool completely, about 30 minutes or up to 7 hours. Drain well.


Step 3

1. Combine miso, Sriracha, and remaining 1 1/2 tablespoons oil.

2. Spread about 1 teaspoon sauce over each lettuce leaf; top each with about 1 ounce pork and 2 tablespoons pickled vegetables.

Serve with rice.

 

[Some recipe inspiration from Cooking Light too!]


Leave a comment

Comments will be approved before showing up.


Also in Recipes

Tangy BBQ Chicken Chopped Salad
Tangy BBQ Chicken Chopped Salad

August 02, 2021

Sometimes salads can get a bit boring or repetitive, but this is one salad you’ll be wanting to make over and over again! Tangy, refreshing, bold, and tot

Read More

Refreshing Summer Cucumber Soup
Refreshing Summer Cucumber Soup

July 30, 2021

Hot summer days call for a cool, refreshing Cucumber Soup!

Read More

Chickpea Patties
Chickpea Patties

July 28, 2021

Looking for a go-to veggie burger? Try these delicious Chickpea Patties!

Read More