There's something deeply satisfying about meat on a stick; there's a return to a more primal and simple time, a time where, well, we ate more things on sticks. These beauties, formed of ground pork and garlic and ginger flavors, have the heat of Sriracha plus the crunch of slaw and lettuce. It's a combination of textures and flavors that's like fire and rain… elemental.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Separate leaves of lettuce for cups.
In a mixing bowl, combine mayonnaise and half the Sriracha (reserve remaining for slaw). Set aside.
Make the Slaw
In another mixing bowl, combine seasoned rice vinegar, green portions of green onion, remaining Sriracha, 2 tsp. olive oil, slaw mix,¼ tsp. salt, and a pinch of pepper. Set aside.
Make the Skewers
Mix together ground pork, white portions of green onions, seasoning blend, and ¼ tsp. salt in another mixing bowl.
Separate mixture into six balls and place a skewer through each ball. Use your hand to press and flatten pork mixture around each skewer, resulting in roughly 4" long cylinders.
Place skewers on prepared baking sheet.
Roast the Skewers
Roast in hot oven until pork skewers are lightly browned and reach a minimum internal temperature of 165 degrees, 15-18 minutes.
Finish the Dish
Plate dish as pictured on front of card, placing slaw in lettuce cups and skewers on slaw. Remove skewer from lettuce cup before eating and drizzle Sriracha-mayonnaise over cups. Bon appétit!