Minced Pork in Lettuce Cups

1½ to 2 lbs ground pork
½ yellow onion, chopped
1 T ginger, minced
2 cloves garlic, minced
3 T Lambert Bridge Viognier
4 T hoison sauce
2 T oyster sauce
2 T soy sauce
¼ C water chestnuts, chopped
Salt and pepper to taste
3 T cilantro, finely chopped
1/3 C pine nuts, toasted
2 heads Iceberg lettuce, cut into cups

Heat a wok or large skillet until it is smoking hot. Sauté ground pork untilit is ¾ cooked. Remove from pan and drain off excess fat, keeping the wok onthe flame. Add onions, sauté for about 5 minutes. Stir in garlic and ginger,cook a few minutes, making sure the garlic does not burn. Add wine, reduce byhalf, return pork to the wok and mix in hoisin, oyster and soy sauces. Add waterchestnuts and cilantro, stir. Place on a platter, top with toasted pine nuts andserve immediately with cut lettuce cups. Serves 4.

Pairs well with Lambert Bridge Viognier and Sauvignon Blanc

Lettuce Cups
To make lettuce cups, use crisper leaves towards the center of the head.When you get to leaves that are a little sturdier, place leaves in the palm ofyour hand. Cup your hand and cut around the outer edge of the leaf. Keep chilledand covered with a wet cloth until ready to serve.

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