Recipe courtesy of Stephanie Izard
Grilled Pork Coppa Lettuce Cups
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- Level: Easy
- Total: 2 hr
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1377
- Total Fat
- 96 g
- Saturated Fat
- 28 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 64 g
- Cholesterol
- 174 mg
- Sodium
- 1654 mg
This recipe for flavorful pork wrapped in butter lettuce is a straight-up yum. Coppa steak, a hidden gem that comes from the pork shoulder, packs some of the best marbling and flavor of any pork cut. Unlike other shoulder cuts that need long braising or smoking, when cut into thin steaks coppa can be quickly grilled to melt the fat and cook the meat just until tender.
- Level: Easy
- Total: 2 hr
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1377
- Total Fat
- 96 g
- Saturated Fat
- 28 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 64 g
- Cholesterol
- 174 mg
- Sodium
- 1654 mg
Ingredients
Pickle Mix:
Hong Kong Sour Cream:
Sauce Green:
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Directions
- Marinate the coppa steaks in the soy, ginger and garlic marinade for 30 minutes. Preheat a grill to medium-high heat. Grill the steaks for 5 minutes on each side, allowing the exterior to caramelize. Remove from the grill and rest for 5 minutes before slicing into thin strips. Serve on a platter with steamed jasmine rice, lettuce leaves, mint, cilantro, Pickle Mix, Hong Kong Sour Cream and Sauce Green for building pork lettuce wraps.
Pickle Mix:
- Place the sliced onion and chiles in a heatproof container with a lid. Combine the vinegar and 1/4 cup water in a small saucepan. Bring to a simmer over medium-high heat. Pour the hot liquid over the veggies, making sure they are completely submerged. Let cool to room temperature, then cover and refrigerate for at least 1 hour before serving.
Hong Kong Sour Cream:
Yield:
about 1 1/2 cups
- Whisk the sour cream, marinade, salt and lemon juice together. Use immediately or chill until ready to serve.
Sauce Green:
Yield:
2 cups
- Heat the olive oil over medium-high heat. Standing back to avoid popping oil, add the parsley, season with salt and cook until wilted, about 2 minutes. Strain the mixture, reserving the parsley and oil separately. Refrigerate both until chilled.
- Roast the peppers dry over an open flame or in a very hot oven, allowing the skin to char. Place the hot peppers in a bowl, cover with plastic and allow to steam for 10 minutes. Remove the skins, slice off the caps and scoop out the seeds and innards. Cool the peppers completely.
- When all the ingredients are cool, chop the parsley and put it in a blender. Add the peppers, oil, fish sauce, vinegar and sambal. Blend until smooth. With the motor running, slowly add in the tarragon and rosemary. Taste and season if needed.
