Thai Lettuce Wraps with Satay Pork StripsPORK
Not only is this appetizer beautiful as a presentation, but it is a fun appetizer to eat. Guests get to assemble there own, picking and choosing among the condiments and sauces. For the host, everything can be done ahead, even the pork. Marinate and grill the pork early in the day, or even the day before and refrigerate the chops. Slice the pork just before serving. The sauces can made and placed in serving bowls several hours ahead; the condiments can be assembled on the platter and then covered and refrigerated ready to serve.
- Place chops in large self-sealing plastic bag; combine marinade ingredients (1/2 cup hoisin sauce, 1/4 cup soy sauce, 2 Tbs honey, 2 Tbs sesame oil, 1 Tbs ginger, 1 Tbs garlic, 1/2 tsp pepper) in small bowl and pour over chops. Seal bag and refrigerate 1 to 4 hours. Remove from refrigerator 30 minutes prior to grilling. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Arrange coals or burners so there is medium-low zone for finishing chops.
- While pork is marinating, arrange stack of large lettuce leaves attractively on large serving platter. Place carrots, cucumber, bean thread, and 16 cilantro leaves in small dishes and arrange on serving platter.
- In small serving bowl or ramekin, mix together sauce ingredients corn syrup, 3 Tbs minced cilantro, 1 Tbs lime juice, and 1/4 tsp salt. Place 1/4 cup sweet chili sauce and 1/4 cup peanut sauce in small serving bowls or ramekins.