Recipe - Vietnamese Pork Sticks With Lettuce Cups

1 pound Pork butt, ground
6 Water chestnuts, minced
1 lg Clove garlic, minced
1 small Green onion, minced
1 tablespoon Soy sauce, Japanese
2 teaspoon Oil
1 One fourth teaspoon Lemon juice, fresh
One half teaspoon Ginger, fresh, minced
One fourth teaspoon Sugar
One fourth teaspoon Hot chili oil, Chinese
1/8 teaspoon Salt
12 Bamboo skewers 5 to 6
inches long

GARNISHES
12 Boston lettuce leaves
One half cup Cilantro, chopped
One half cup Mint, fresh, chopped
One half cup Green onion, chopped

DIPPING SAUCE
One half cup Soy sauce, Japanese
5 tablespoon Lemon juice, fresh
3 tablespoon Water
2 Clove garlic, minced
2 teaspoon Sugar
1 teaspoon Oyster sauce
1 teaspoon Ginger, fresh, minced
1/8 teaspoon 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 1inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini