Ginger pork lettuce rolls with pineapple salsa
- Gently mix the pineapple together with the diced sweet red pepper, mint, 5 mL (1 tsp.) ginger seasoning paste, and 2 mL (½ tsp.) hot sauce until well blended. Set aside.
- Heat the oil in a large non-stick skillet over medium heat. Add the pork, garlic, salt, and pepper, and the remaining ginger seasoning paste and hot sauce. Fry the meat, breaking it apart with the back of a wooden spoon, for about 5 minutes or until brown.
- Add the bean sprouts and fry until tender. Set aside to cool. (This recipe can be prepared up to this point and then placed in refrigerator for one day).
- Separate lettuce leaves and arrange on a serving dish. Spoon some pork mixture into each leaf, top with pineapple salsa, and serve.