Lettuce Wraps

I am obsessed with Lettuce Wraps! The crazy strange part is that I abhor lettuce. So I figure out ways to eat Lettuce Wraps sans lettuce. I use baked won ton wrappers, or spinach, which proves to be very difficult. This recipe works perfectly for those times that you need a quick appetizer to take somewhere for a weeknight party. If you want to serve this to your family as a main entree it works equally as well served over steamed or fried rice.

Lettuce Wraps

1 Pound of Ground Pork (ground chicken, beef, turkey or buffalo work great too)
1 Head of Butter Lettuce (or any leafy lettuce of your choice that will seperate well)
3 tbsp Hoisin Sauce
2 tbsp Chopped Nuts preferably unsalted (I prefer cashews, you can also use water chestnuts)
1 tbsp + 1 tsp Rice Vinegar (regular vinegar will work if you don't have Rice Vinegar)
1 tbsp Reduced Sodium Soy Sauce
1 tsp Sambal Chili Paste (or to taste)
1 tsp sugar

Saute the ground pork until cooked through, then drain off excess fat. Add the rest of the ingredients listed except for the lettuce and cook for 3 to 5 minutes, until the flavors have combined. Separate individual lettuce leaves being careful to keep them as intact as possible.
Serve Pork Mixture in a bowl surrounded by lettuce leaves on a platter.

Note: If all you have are nuts that are salted rinse as much of the salt off of them under running water before adding to the rest of the ingredients.