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Thursday, July 19, 2012

Apricot Pork & Coconut Corn Trio Lettuce Wraps

For dinner last night, I made lettuce wraps using corn and apricot pork. My initial idea was to make tacos al pastor, a popular Mexican pork dish made with pineapple and chile. I used apricot nectar as a pork marinade instead of pineapple juice which added a sweet, full bodied flavor. In addition to pork, I sauteed three types of corn, hominy, corn and roasted corn with cilantro, red onion and coconut milk. 

Coconut Corn Trio
1/2 tbsp olive oil
1 can white hominy 
1 can sweet corn
1 bag frozen roasted corn
1 large red onion, diced
1/2 cup chopped cilantro
1 tbsp minced garlic  
1/2 tbsp cumin
Pinch salt and pepper 
3/4 can light coconut milk 

Heat a large skillet over high heat, adding olive oil. Add hominy and cook 2 minutes until lightly charred, then add corn, onion, cilantro, garlic and spices. Saute together over medium heat for 1 minute. Add coconut milk and saute until mixture begins to boil, reduce to a simmer until thickened. Plate with pork in lettuce wraps garnished with cilantro and basil. 

Apricot Pork Marinade
1/2 cup apricot nectar
1 tbsp fresh lime juice
1/4 cup coke
1/4 cup cider vinegar 
1 tbsp minced fresh garlic
1/2 tbsp cumin
1 tbsp brown sugar
Diced pork shoulder

Mix marinade together and saute in small sauce pan until thickened. Cool down and pour over pork in ziplock bag. Refrigerate overnight. 

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