HOLY CRAP THIS WAS YUMMY :) Ground Pork Lettuce Wraps with Homemade Sriracha and Pickled Carrots Sriracha: 1½ pounds fresh red jalapeño peppers, stemmed, seeded, and roughly chopped 8 garlic cloves, peeled and smashed ⅓ cup apple cider vinegar 3 tablespoons tomato paste 3 tablespoons honey 2 tablespoons Paleo-friendly fish sauce (Red Boat!) 1½ teaspoons kosher salt Directions: Remove the ribs and seeds from the peppers (or your mouth will be on fire and not in a good way) Add all ingredients into a blender (I use my Nutribullet) Puree until smooth Pour the puree into a medium saucepan and bring to a boil over high heat As soon as it boils, reduce the heat to low and simmer 10 minutes (stir a little) Once the foam subsides put into a Tupperware container and in the fridge for about 30 minutes to cool before using. It should last up to 2 weeks Pickles Carrots: (dont skip out on these, they make the dish damn it! :) 1/4 cup apple juice 1/2 cup apple cider vinegar pinch of kosher salt 3 large carrots julienned Directions: Combine and mix well first 3 ingredients Add carrot strings, make sure they are completely submerged Cover container and chill in refrigerator for at least 30 minutes before serving Should last up to a week Wraps: 1 tablespoon of coconut oil 1 small shallot, minced kosher salt 2 pounds of ground pork (you can use 1 pound but I like to eat so I doubled it) 1 tablespoon of minced fresh ginger 1 garlic clove minced 1 teaspoon of fish sauce 1 large lime juiced Fresh ground black pepper 1 medium gala, or golden delicious apple (a sweet apple) 1/4 cup cilantro 1 teaspoon fresh mint 1 tablespoon fresh basil 1 head of butter lettuce (the larger the pieces the better) Directions: In a dutch oven melt the coconut oil over medium heat, add shallot and salt and sauté for about 3 minutes. Add pork and cook, stirring frequently, until no longer pink. Add ginger and garlic and cook another 5 minutes. Season with fish sauce, lime juice and pepper. remove from heat and add apples and herbs. Serve over butter lettuce with pickled carrots and sriracha sauce. YUMMMMMMMY! This sounds like a daunting recipe but it only took 45 minutes and was a ton of fun to make! Thank you Holly Brady Simmons :)
Posted on: Sun, 17 Aug 2014 01:35:12 +0000
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