Ingredients:
For minced pork
- 1 piece pork shoulder or boneless pork chop, about 12 oz (200 g);
- 1 piece boneless chicken, about 4 oz (60 g);
- 1 small red onion, can use white sweet onion, dice;
- 2 cloves garlic, mince;
- 1 long spicy Italian pepper, slice;
- 1/2 tablespoon chopped parsley;
- 8 leaves little gem lettuce or Boston lettuce;
- 2 tablespoons vegetable oil.
For marinate
- 1/2 teaspoon sea salt;
- 1/4 teaspoon black pepper;
- 1/4 teaspoon thyme.
For spicy sour dipping sauce
- 2 cloves garlic, mince;
- 2 tablespoons lemon juice;
- 1/2 cup (120 ml) Japanese vinegar;
- 1 tablespoon liquid aminos;
- 1 tablespoon fish sauce;
- 1 tablespoon honey, adjust for taste.
Recipe:
Serving for 4 as an appetizer
- Bone and mince chicken;
- Clean pork and pat dry, mince;
- Mix chicken with pork;
- Add marinate and set aside;
- Add 1 1/2 tablespoon vegetable oil to a frying pan over medium high heat;
- Place minced pork in and don’t move to give it a chance to brown;
- Turn it up-side-down to brown before break apart;
- Cover to make sure it is cooked through;
- Take it out and place in baking dish;
- Place under broiler to crispy;
- Add 1 tablespoon vegetable oil to the frying pan;
- Add onion and garlic, cook until brown;
- Add pepper and parsley;
- Mix in minced pork;
- Scope in the lettuce;
- Serve hot.
For spicy sour dipping sauce
- Mix lemon juice and mince garlic;
- Set aside to marinate for at least 10 minutes;
- Add Japanese vinegar, liquid aminos and fish sauce;
- Adjust taste with honey.