A while back I made these Pork "Bahn-Mi"-ish Lettuce Parcels which were delicious and fully intended to make the recipe again but, upon reflection, it felt as though romaine needed stronger flavors than the original recipe and have come up with its kissing cousin instead.
I have enumerated the vegetables that I used but feel free to substitute your favorites instead. Also, if you don't have or don't like black vinegar, the dipping sauce from the original recipe works well here also.
2 lbs best quality ground pork
2 Tbsps Chinese black bean and garlic paste (available in the international food section of most grocery stores)
2 tsps grated ginger
1 tsp olive oil
2 heads of romaine
2 avocado
2 cups shredded carrots
2 cups bean sprouts
1/2 cup julienned scallion
Black vinegar to taste
Wash your romaine lettuce well, separating the leaves from the core. Dry the leaves, leave the medium and large leaves whole and shred the small leaves.
Prepare your vegetables by cutting them to size (I cheated and bought pre-shredded carrots) and arrange all veggies on a large platter.
In a large skillet over medium heat, add the vegetable oil and heat until sizzling. Add the pork and cook, stirring every few minutes, until it is cooked through; make sure to separate the meat or it will adhere into one compact mass rather than small clumps of meat, which is what you want. Stir in the black bean paste and the ginger and transfer to a serving dish.
That is 11:14 from start to table. To assemble: Let each person fill a romaine leaf with some of the pork, the shredded romaine leaves, the vegetables. Drizzle with a bit of black vinegar, fold up the sides and straight to mouth. Repeat.