Lime, sriracha, jalapeno, shallots, brown sugar, fish sauce... This recipe hits all the right notes, sweet, spicy, salty, sour. Amped up with some pickled carrots (leftover from a batch based on Gwyneth Paltrow's recipe) and cucumber, these wraps are pretty much heaven on a plate for me.
What I love most about it is how messy they are! Be prepared for dripping juices.
Thai Pork Lettuce Wraps
(adapted from August Cooks)
½ tbsp canola oil
1 lb ground pork
1 clove garlic, minced
1 medium shallot, minced
1 jalapeno, seeded and minced
juice of one lime
1½ tbsp fish sauce
1 tsp brown sugar
1 tsp sriracha
washed, separated leaves boston or bibb lettuce (about 12-16)
handfuls of chopped fresh mint, cilantro and basil
1. Heat canola oil in a large skillet set over medium heat. Add pork, garlic, shallot and jalapeno. Cook, stirring occasionally, until pork is browned and fat is rendered. Drain fat from pan. Return to heat, reducing temperature to low while preparing the lime mixture.
2. Mix together lime juice, fish sauce, brown sugar and sriracha. Pour over pork. Return heat to medium and stir until liquid has mostly been absorbed. Remove skillet from element.
3. Using lettuce as a cup, place some carrots and cucumbers inside, then top with a couple tablespoons pork mixture. Sprinkle herbs over top, and repeat with remaining lettuce leaves and pork.