Vietnamese Pork Sticks With Lettuce Cups

---------- Recipe via Meal-Master (tm) v8.02

Title: VIETNAMESE PORK STICKS WITH LETTUCE CUPS
Categories: Vietnamese, Pork, Appetizers
Yield: 6 servings

1 lb Pork butt, ground
6 Water chestnuts, minced
1 lg Clove garlic, minced
1 sm Green onion, minced
1 tb Soy sauce, Japanese
2 ts Oil
1 1/4 ts Lemon juice, fresh
1/2 ts Ginger, fresh, minced
1/4 ts Sugar
1/4 ts Hot chili oil, Chinese
1/8 ts Salt
12 Bamboo skewers - 5 to 6
-inches long

-------------------------GARNISHES-------------------------
12 Boston lettuce leaves
1/2 c Cilantro, chopped
1/2 c Mint, fresh, chopped
1/2 c Green onion, chopped

-----------------------DIPPING SAUCE-----------------------
1/2 c Soy sauce, Japanese
5 tb Lemon juice, fresh
3 tb Water
2 Clove garlic, minced
2 ts Sugar
1 ts Oyster sauce
1 ts Ginger, fresh, minced
1/8 ts Cayenne pepper

FOR MEAT: Combine all ingredients in large bowl and
use hands to mix gently but thoroughly. Shape into 12
cylinders approximately 3 inches long and no more than
1-inch thick. Insert bamboo skewer through each
cylinder and set aside. Arrange garnishes in
individual bowls; refrigerate.

FOR SAUCE: Combine all ingredients in small pan and
bring to boil. Reduce heat and simmer 5 minutes. Let
cool. Divide among 4 small bowls and set aside. Heat
coals on barbecue until gray ash forms. Spread into
overlapping layer, knocking off ash so coals are hot
and glowing. Place grill 2 to 3 inches above coals or,
preheat oven to broil. Arrange pork sticks on grill or
broiling pan so they do not touch. Cook until meat is
crisped, browned and firm, turning often with tongs,
about 10 to 15 minutes. Have each diner sprinkle
lettuce leaf with other garnishes. Slip pork off
skewer onto lettuce. Wrap around pork and use sauce
for dipping. Meat mixture can be prepared and skewered
up to 24 hours before barbecuing. Sauce will keep 2
weeks in refrigerator.

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