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!
- 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
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.
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.
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.