My good friend and neighbor, Myze, invited my family for dinner last Chinese New Year at Spring Deer restaurant in Quezon City. It was to be their celebration for their New Year. Myze, a full-blooded Chinese, talked her way to educating me about Filipino Chinese food vs the “canteen” Chinese food she grew up embracing.
I have featured a coupla posts in this blog about her Chinese “canteen” food and how enthralled I get trying it out. The Makut Theng she once sent me while I was nursing a cold was unforgettable. Likewise, the Chinese style steamed fish dish she taught me was momentous.
One of the viands served that evening was the minced pork in lettuce wrap. I thought it looked pretty and tasted great. They served the meat mixture side by side with the plate of crunchy lettuce greens and hoisin sauce. So, the style was to get a lettuce wrapper, scoop a tbsp of meat mixture and smother with hoisin sauce on top.
Today, I did just that. However, I decided to incorporate the hoisin sauce already in the meat mixture. Twas quite easy to make. Thanks for great neighbors, thanks, Myze!
Minced Pork In lettuce Leaves
1/2 kilo ground pork
1 large carrot, cut in small cubes
5 cloves of garlic, minced
1 onion, minced
2 tbsps ginger, chopped
3 tbsps cilantro, chopped
2 tbsps hoisin sauce
2 tbsps oyster sauce
1 tbsp soy sauce
salt and pepper to taste
Season pork with salt and pepper.
Saute pork in ginger, onion and garlic. Add carrots. Continue stir frying until meat is cooked.
Add cilantro, hoisin, oyster and soy sauces. Continue cooking for about five minutes.
Scoop a tsp of the mixture in lettuce leaves and wrap closing on all sides. Serve immediately.