Ingredients
- 1 tablespoon olive oil, coconut oil, or avocado oil
- 1/2 cup diced onion (about 1/2 an onion)
- 10 to 12 ounces frozen riced cauliflower (optional)
- 2 cloves garlic, minced
- 1 pound ground pork
- 1/8 teaspoon salt
- 2 teaspoons peeled and grated fresh ginger or ginger paste
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 3/4 teaspoon reduced sodium soy sauce
- 2 heads Bib, Boston, or Butter lettuce
- sliced green onions for garnish
- lime wedges
Sauce
- 5 tablespoons reduced sodium soy sauce
- 2 tablespoons unsweetened natural almond butter
- 2 teaspoons rice vinegar
- 1 tablespoon lime juice
- 2 teaspoons toasted sesame oil
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion and frozen riced cauliflower; saute for about 2 minutes. Add the garlic and saute for another minute, stirring often.
- Add the ground pork and season with salt. While breaking the meat apart, cook until the pork is no longer pink and is cooked through. Stir in the ginger, rice vinegar, sesame oil, and soy sauce. Remove from heat.
- Add sauce ingredients to a small bowl or large measuring cup and whisk to combine.
- Remove lettuce leaves that you will be using; rinse and pat dry. Spoon about 2 tablespoons of pork filling mixture onto each leaf (may vary depending on the size of the leaves). Drizzle a bit of sauce over top or serve with sauce for dipping. Top with sliced green onions and serve with lime wedges.
Notes
Filling mixture can be stored in the refrigerator for a few days and reheated in a skillet as needed.
Weight Watchers Freestyle Point = Substitute zero point ground turkey or zero point ground chicken instead of ground pork.