Betel Leaf-Wrapped Lemongrass Pork with Ginger Scallion Sauce

From Jeff Hunt, Executive Chef, Spork

Serves 4 as appetizer

8 betel leaves

½ lb ground pork

2 tbl minced lemongrass

2 tbl minced garlic

2 tbl minced ginger

2 tbl sweet soy sauce

2 tbl thin sliced green onion

Mix all ingredients except for the betel leaves together

Place betel leaves shiny side down on work surface

Divide the pork mixture evenly between betel leaves and roll up tightly

Place on hot grill and cook until lightly charred and pork is cooked through

Serve with ginger scallion sauce

For the sauce

1 c soy sauce

¼ mirin

2 tbl rice wine vinegar

¼ c green onion thinly slice

¼ c brown sugar

¼ c minced ginger

mix all together until sugar is dissolved

By clicking Submit users are agreeing to follow the Terms of Service
comments powered by Disqus

Most Popular Stories