Asian style pork and pear lettuce wrap

Ingredients

• 12 cup-shaped lettuce leaves, from butter lettuce or romaine (about 1 head)
• 1 lb/454 g ground pork
• ½ cup (125 mL) finely chopped shallots
• 2 tsp (10 mL) grated ginger
• 3 tbsp (45 mL) mirin or rice wine vinegar
• 2 tsp (10 mL) fresh lime juice
• 1 tsp (5 mL) fish sauce (optional)
• 2 firm ripe pears, such as Anjou or green Bartlett, cored and cut into matchsticks
• ½ cup (125 mL) roasted cashews, roughly chopped
• 4 green onions, thinly sliced

Instructions

1. Pick 12 lettuce leaves; wash, shake or spin dry.
2. Sauté ground pork over medium heat, breaking it up with a wooden spoon. Once cooked through, drain fat and transfer to a medium bowl.
3. Using the same pan, reduce heat to medium low and add the chopped shallots. Saute, stirring often until golden brown. Add the grated ginger and stir to combine.
4. Carefully pour mirin or vinegar into the shallot mixture; cooking for about 1 min. Return the pork to the pan along with the lime juice and fish sauce if using. Stir well to combine and taste for seasoning. If not using the fish sauce, you may need ¼ tsp (1 mL) of salt. Allow the mixture to cook for just one minute more to be sure it is thoroughly heated.
5. Lastly, turn off the heat and add the diced pear and the cashews (you may reserve some for garnish, if desired). Divide the mixture between the lettuce cups and garnish with the scallions and remaining cashews. Serve with your favorite Asian chili sauce if desired.

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