Ginger Pork Lettuce Wraps

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This recipe is adapted from the march 2005 food and wine magazine. Easy and tasty, 2 requirements to weeknight dinners. I served this as an appetizer, but i guess it could be a light lunch too. The meat should be sliced very thin before it's boiled; to make slicing easier, freeze the loin for an hour first. The kimchi, a korean pickled cabbage is sold in supermarkets and asian groceries.there are also alot of good recipes here, i recommend recipe #50792 kimchee in a day by sharon 123..

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Steps

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In a small dry skillet , toast the pine nuts over low heat , stirring frequently , until fragrant and lightly browned , about 3 minutes.

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Transfer the pine nuts to a small bowl and let cool.

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In a large saucepan , combine the water with the salt and bring to a boil over high heat.

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Add the pork and cook , stirring , until white , about 1 1 / 2 minutes.

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Drain the pork in a colander , then transfer it to a serving bowl and toss with the ginger.

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Spread the lettuce leaves in a basket and spoon the kimchi into a small bowl.

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Serve yourselves , filling the lettuce leaves with hoisin sauce , the ginger pork , kimchi and pine nuts.

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Ingredients

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pine nuts, water, kosher salt, pork loin, fresh ginger, boston lettuce, hoisin sauce, cabbage kimchi