Another win in the crockpot. This tough meat was cooked down to total Thai tenderness. Say that three times fast. I’ve been cooking a lot more Asian-inspired dinners, probably due to the rice swap (the gluten issue). I used to be mostly Italian in my approach to easy dinners on the fly. Balsamic vinegar, thyme, oregano, rosemary, garlic, olive oil – put that mixture on anything and it tastes good. Now there’s more ginger, rice vinegar, chili paste, and lime in my life but it’s been a pretty great switch-up. These meals lend themselves more naturally to gluten free eating (as well as dairy free), and though I don’t avoid gluten personally I enjoy lighter dinners as summer approaches.
Now that yard work is beginning to make itself unabashedly necessary, the crockpot and I have become besties. Though this dinner requires a (tiny) bit of work on the back end (and I recommend serving it with rice), the flavor was well worth it.
Crockpot Pork Lettuce Wraps
1 boneless pork loin roast (2 1/2 – 3 lb), trimmed
1/2 c. tamari
1 tbsp. chili paste
1 tbsp. minced fresh ginger
1 tbsp. minced fresh garlic
1 tbsp. honey
1/2 c. water
1 tbsp. cornstarch
2 tsp. sesame oil
2 tbsp. brown sugar
1 bunch scallions, light green and green parts only, thinly sliced
Bibb Lettuce (also called Boston or Butter)
1. Cut roast into large chunks (3 or 4 inches) and place in crockpot. Top with tamari, chili paste, garlic, ginger, and honey. Toss together with hands to evenly coat.
2. Cook on low for 8 hours.
3. Remove meat to cutting board and shred with two forks. Whisk water, cornstarch, sesame oil and brown sugar together and add to liquid in crockpot. Turn heat to high and let cook about 5 minutes or until thickened. Return meat to crockpot and mix well. Add scallions.
4. To serve, spoon meat into lettuce leaves and top with carrots.