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Thai Lettuce Wraps with Satay Pork Strips
	4 boneless top loin pork chops, cut 1-inch thick (about 1 1/2 pounds) Vegetable oil cooking spray Marinade: 1/2 cup housin sauce 1/3 cup prepared low-fat sesame ginger salad dressing Wraps: 2 large heads butterhead lettuce, leaves separated 2 medium carrots, peeled and cut into 2-inch matchsticks 1/2 of an English cucumber, cut into 2-inch matchsticks 2 ounces thin rice noodles (vermicelli-style) Leaves from 16 sprigs fresh cilantro Sauce: 1/4 cup prepared Thai sweet chili sauce 1/4 cup prepared Thai peanut sauce 1 tablespoon fresh lime juice 1/2 - 1/4 teaspoon sugar (optional) Place chops in large self-sealing plastic bag; combine marinade ingredients in small bowl and pour over chops. Seal bag and refrigerate 1 to 4 hours. Remove from refrigerator 30 minutes prior to grilling. Meanwhile, spray cold grill grate with vegetable oil cooking spray. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium-high. Arrange coals or burners so there is a medium zone for finishing chops. When ready to grill, remove chops from marinade (discarding marinade). Grill pork directly over medium-high fire until seared, 3 minutes per side. Slide chops to cooler part of grill, cover, and continue to grill until the internal temperature reaches 155 degrees F, about 5 minutes longer. Transfer to cutting board and let rest for 5 minutes before slicing. While pork is resting, soak rice noodles for in very hot water for 10 minutes, then drain. Arrange stack of large lettuce leaves attractively on large serving platter. Place carrots, cucumber, rice noodles, and cilantro leaves in small dishes and arrange on serving platter. Combine sauce ingredients and transfer sauce to small bowl or ramekin. Cut pork into thin slices. If desired, lay 3 medium-sized leaves of lettuce on serving platter and arrange pork on lettuce. To assemble, let each guest place a lettuce leaf on an appetizer plate. Mound a bit of rice noodles, carrot, and cucumber on lettuce; top with a few slices of pork. Drizzle with sauce and add a couple cilantro leaves. Fold over the lettuce to form a roll and enjoy. Makes 8 appetizer servings

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Food Categories

• Appetizer
• Grilling

Not only is this appetizer beautiful as a presentation, but it is a fun appetizer to eat. Guests get to assemble there own, picking and choosing among the condiments and sauces. For the host, everything can be done ahead, even the pork. Marinate and grill the pork early in the day, or even the day before and refrigerate the chops. Slice the pork just before serving. The sauces can made and placed in serving bowls several hours ahead; the condiments can be assembled on the platter and then covered and refrigerated ready to serve.