Ground Pork Lettuce Wraps

Separate the lettuce leaves carefully from the head. Rinse the lettuce leaves in cold water, then dry well and set to the side. Drain and dice the water chestnuts, then set to the side. Peel then shred the carrots and set aside.

Add a tablespoon of oil to a large skillet and heat over medium-high heat. Place the diced onion in the pan. Cook the onion for about 2-3 minutes until translucent and tender. Add the minced garlic and ginger and cook for about a minute or until fragrant.

Place the ground pork into the skillet. Brown the pork, breaking up the meat with a wooden spatula. Cook the pork until browned and no longer pink, about 5-7 minutes. Drain any excess oil well from the pan. See notes.

To the ground pork add the water chestnuts and shredded carrots in the skillet. Stir for a minute to heat and combine.

Pour ¼ cup hoisin sauce, 2 tablespoons soy sauce, and 4 teaspoons rice vinegar over the pork mixture. Stir well so the sauce coats the mixture evenly. Cook for about 2-3 minutes, stirring as needed and allowing the sauce to thicken.

In a medium bowl add ¼ cup hoisin sauce, 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar. Mix well with a spoon until well blended. Top with sesame seeds if desired and serve on the side.

Spoon a generous amount of the pork filling onto each lettuce leaf, adding some of the sauce from the pan to the top of the pork. Sprinkle with optional green onions and sesame seeds. Serve with optional dipping sauce on the side, and enjoy