Dennis Prescott

Hoisin Meatball Lettuce Wraps

Makes 4 – 6 servings

For the meatballs;

1 pound ground pork, best quality

3 cloves of garlic, minced

1-inch knob of fresh ginger, minced

1 teaspoon curry powder

2 tablespoons chopped fresh cilantro leaves

Zest of 1 lime

1 tablespoon grapeseed oil

½ cup chicken stock

⅓ cup hoisin sauce

¼ cup soy sauce

1 tablespoon honey

Pinch of salt

For the wraps

2 heads butter lettuce, leaves separated

2 cups cooked jasmine rice

1 large carrot, grated

1 – 2 fresh chilies, finely sliced

1 tablespoon toasted sesame seeds

1 small bunch of cilantro

Sriracha hot sauce, to serve

First up, get all your fixings ready. Separate the leaves, cook the rice, chop the veggies. You get the idea. Prepped/ready/hungry.

Next, prep the meatballs. Combine pork, garlic, ginger, curry powder, cilantro, lime zest, and a pinch of salt in a large bowl. Mix until well combined, then roll into tablespoon-sized small meatballs.

In a small bowl, combine the chicken stock, hoisin, soy, and honey and set aside.

Heat a large pan over medium heat and pour in the grapeseed oil. When hot, add the meatballs (working in batches as necessary) and cook for 8 minutes, turning often, until cooked through and browned on all sides. When the meatballs are just cooked, pour in the sauce mixture and continue cooking until thickened and glorious, about 2 minutes.

Serve immediately with all the lettuce wrap fixings. Delicious!