Ponzu Dipping Sauce

1 cup Soy Sauce

½ cup Lime Juice

½ cup Rice Wine Vinegar                                

1 tablespoon Garlic, Minced

1 Shallot, Minced

½ cup Sugar

½ cup Water

1 inch piece Ginger Grated

¼ cup Scallions Thin Bias

1 teaspoon Crushed Red Pepper flakes

Yields 2 1/2 cups

Preparation

Combine all ingredients and mix thoroughly, Reserve

Ginger Pork Lettuce Wraps

1 Tablespoon Olive Oil

2 Tablespoon Sesame Oil
1 Onion, Diced

2 Cloves Garlic

3 Tablespoons grated fresh Ginger
1 1/4 pounds lean ground Pork
1 Cup carrots julienne

¾ Cup Ponzu Sauce
1/8 cup coarsely chopped fresh mint

1/8 cup coarsely chopped fresh basil

1/8 cup coarsely chopped fresh cilantro

1/8 cup Sliced fresh scallions

12 large Bibb lettuce leaves (2 Heads)

Preparation

Heat oils in a large skillet over medium-high heat. Add onion and garlic sauté until beginning to brown, about 3 minutes. Add pork and continue cooking breaking it up with back of a spoon for 3 minutes. Add the carrots, ginger and cook for an additional 2 minutes. Deglaze with reserved Ponzu sauce, heat through and reduce slightly. In a separate bowl combine the mint, basil, cilantro and scallions add one half of the herb mixture to the pork (reserve the remainder for garnish) mix to incorporate.

Bowl up the pork. Place lettuce leaves on a platter. To make wraps, spoon pork mixture onto lettuce leaf, sprinkle with left over herbs fold in sides over filling, and roll up. Pass Ponzu sauce alongside wraps for dipping.