Snack · Chinese · 15 min
Steamed Pork and Ginger-Scented Endive Cups
- Calories
- 269
- Protein
- 24g
- Carbs
- 15g
- Fat
- 12g
Ingredients
- 105.4 g pork shoulder
- 10.8 g fresh ginger
- 1 tsp soy sauce
- 0.4565 tsp sesame oil
- 0.125 tsp salt
- 71.8 g endive
- 23 g whole wheat tortilla
Method
- 01Slice the whole wheat tortilla into thin ribbons. Heat a dry skillet over medium heat, add the tortilla strips, and toast for 2-3 minutes, stirring constantly until crisp and lightly golden. Set aside.
- 02In a bowl, mix the minced pork shoulder, grated ginger, soy sauce, sesame oil, and salt. Knead the mixture by hand for 1-2 minutes until tacky and cohesive.
- 03Shape the pork mixture into small bite-sized meatballs (about 4-6 pieces).
- 04Set up a steamer over boiling water. Place the pork meatballs on a heatproof dish inside the steamer, cover, and steam for 8 to 10 minutes until the center reaches an internal temperature of at least 160°F (71°C) and the meat is completely cooked through and firm.
- 05Arrange individual clean endive leaves on a serving platter to form crisp cups.
- 06Spoon a warm steamed pork piece into each endive leaf cup. Top with toasted whole wheat tortilla strips and serve immediately.
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