Asian Pork Lettuce Wraps

2 Tbsp vegetable oil
2 Tbsp minced lemongrass
2 cloves garlic, minced
4 oz shiitake mushrooms, stemmed & chopped
1 tsp kosher salt, divided
1 lb ground pork shoulder
2 Tbsp soy sauce, divided
3 tsp sesame oil, divided
3/4 tsp cracked black pepper
1/2 cup hoisin sauce
1 Tbsp minced peeled fresh ginger
1 Tbsp unseasoned rice vinegar
1 tsp sriracha
2 heads Bibb lettuce, leaves separated
1 cup red bell pepper
1/3 cup fresh cilantro leaves

Heat oil in a larges skillet over medium-high heat. Add lemongrass and garlic; sautee 2 mins. Add mushrooms. Sprinkle 1/2 tsp salt; saute until mushrooms are tender, ~4 mins. Remove from heat; cool in skillet.

Place pork in a large bowl. Mix 1 Tbsp soy sauce, 1 tsp sesame oil, cracked pepper, and 1/2 tsp salt, then fold into mushroom mixture.

Whisk hoisin, ginger, vinegar, sriracha, and remaining Tbsp soy sauce and 2 tsp sesame oil in a small bowl for sauce. DO AHEAD: pork mixture and sauce can be made 6 hours ahead. Cover separately and chill.

In a large skillet over med-hi heat, cook pork mixture until cooked through. Transfer to a serving bowl. Place lettuce, bell pepper and cilantro in separate bowls. Serve, allowing guests to wrap pork in lettuce and add sauce and vegetables as desired.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEFSTEF1.