Bone Broth Pork Lettuce Wraps w/ Almond Butter Sauce
Rated 5 stars by 3 users
Category
Asian Dishes
Servings
4
Calories
360
Ingredients
-
1 lb ground pork
-
1 cup shiitake mushrooms, small diced
-
Salt and pepper, to taste
-
1 8 ounce can water chestnuts, chopped fine
-
½ cup shredded carrots
-
3 cloves garlic, finely minced
-
2 tsp fresh ginger, finely minced
-
2 tsp rice wine vinegar
-
2 tsp sesame oil
-
2 Tbsp almond butter
-
1 Tbsp hot sauce (I like this one)
-
8 butter lettuce leaves
-
5 scallions, sliced thin
-
½ bunch cilantro, finely chopped
For the sauce:
Extras:
Directions
In a large skillet over medium-high heat, add the ground pork and begin to brown it, making sure to break it up into small pieces.
Add the mushrooms, season with salt and pepper, and cook together for 5 minutes, or until the mushrooms have released their liquid.
Add the bone broth, make sure to get all the fond off the bottom of the pan, and reduce by half. Turnt the heat to low. Add the chestnuts, carrots, garlic, ginger, rice wine vinegar and sesame oil. Stir to combine, and keep warm while you prepare the sauce.
To make the sauce, simply combine the almond butter, bone broth and hot sauce with a whisk until one homogenous mixture. *If you’re having trouble combining the liquids with the almond butter, try warming the bone broth before adding.
To serve, lay down the lettuce leaves on your plate, add some of the pork mixture, top with a drizzle of the sauce, and garnish with some scallions and cilantro!
Nutrition
Calories 360, Carbs 29 grams, Fat 11 grams, Protein 35 grams, Fiber 2 grams
