Ginger Pork Bibb Cups


Note: for a double quick dressing, use 1/2 cup light Asian sesame salad dressing in place of the dressing above.


  • 8 ounces lean ground pork
  • 3 cups slaw mix (with carrots)
  • 8 ounces water chestnuts (can sliced, drained and diced)
  • 1/2 cup cilantro (chopped)
  • 1 tablespoon fresh ginger root (grated)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 16 leaves Boston lettuce
  • 3 tablespoons lime juice
  • 3 tablespoons sugar (or honey)
  • 1 1/2 tablespoons light soy sauce
  • 1/2 teaspoon corn starch


  1. Whisk together the dressing ingredients in a small saucepan. Bring to a boil over medium-high heat and continue boiling 1 minute. Remove from heat and place in a small bowl to cool.
  2. Meanwhile, coat a medium skillet with cooking spray and place over medium heat until hot. Cook the pork until no longer pink, stirring frequently breaking up larger pieces while cooking.
  3. Combine the cooked pork, coleslaw mix, water chestnuts, cilantro, ginger, salt and black pepper in a medium bowl and toss until well blended. Spoon equal amounts in each of the lettuce leaves, (about 1/4 cup per leaf. Spoon equal amounts (about 1 1/2 teaspoons) of the dressing over each. May serve with knives and forks or pull up edges of leaves and enjoy as mini wraps.
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