This is one of my favorite foods.
I always kind of think it tastes like spring.
Make this recipe from Real Simple magazine and start getting nostalgic for way back in April when all the trees had fresh leaves.
(They'll be shedding those leaves all too soon).
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Yield: 4 servings
1/4 cup soy sauce
2 tablespoons white vinegar
1 tablespoon water
1 teaspoon sesame oil
1 scallion, trimmed and thinly sliced
2 tablespoons grated fresh ginger
2 pounds thin-cut pork chops, pounded to 1/8-inch thickness
1 tablespoon olive oil
1 teaspoon kosher salt
2 heads butter lettuce, leaves separated
1 bunch cilantro, washed and leaves separated
5 carrots, shredded (3 cups)
3 Kirby cucumbers, cut into 3-inch matchsticks
Make the ginger sauce by whisking together the soy sauce, vinegar, water, sesame oil, scallion and 1 tablespoon of the ginger. Set aside.
Heat broiler to high. Brush both sides of the pork chops with olive oil, then sprinkle with the salt and the remaining ginger.
Broil 2 minutes on each side. Cool and slice thinly.
Arrange the lettuce leaves on a platter and fill each with some cilantro, carrots, cucumbers and sliced pork.
To eat, drizzle with the ginger sauce and roll the lettuce leaves to close.
Serve with plenty of napkins.