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 1-inch 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (216g)|
|Recipe Makes: 6|
|Calories from Fat: 154 (58%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 53.8mg||17 %|
|Sodium 1251.3mg||43 %|
|Potassium 514mg||14 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 10.4g|
|Protein 16.2g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 266
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