Description
Lettuce cups filled with ground pork, vegetables and a sweet and spicy sauce.
Ingredients
- FOR THE DRESSING:
- 1 whole Lime, Zest And Juice
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Fish Sauce
- ½ teaspoons Sesame Oil
- 1 whole Thai Chilli, Sliced, Seeds Removed If Desired
- FOR THE FILLING:
- 1 pound Ground Pork
- 1 Tablespoon Crushed Garlic
- 1 Tablespoon Crushed Ginger
- 2 pinches Salt
- FOR THE ASSEMBLY:
- ½ whole Large Cucumber
- 2 whole Radishes
- 2 whole Green Onions
- 2 whole Hearts Of Romaine Lettuce
- FOR THE DRESSING:
- 1 whole Lime, Zest And Juice
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Fish Sauce
- ½ teaspoons Sesame Oil
- 1 whole Thai Chilli, Sliced, Seeds Removed If Desired
- FOR THE FILLING:
- 1 pound Ground Pork
- 1 Tablespoon Crushed Garlic
- 1 Tablespoon Crushed Ginger
- 2 pinches Salt
- FOR THE ASSEMBLY:
- ½ whole Large Cucumber
- 2 whole Radishes
- 2 whole Green Onions
- 2 whole Hearts Of Romaine Lettuce
Preparation
First, get the dressing together so that the flavours can come together while you prepare everything else. Combine lime juice and zest, brown sugar, fish sauce, sesame oil and chili in a small bowl. For less heat, remove the seeds of the chili or only use half of the listed amount. Set dressing to the side.
In a large skillet over medium high heat brown the ground pork. After 5 minutes, once some fat has been rendered, add crushed garlic, ginger and salt. Continue cooking pork for another 10 minutes until done. Remove the pork to large plate or bowl to cool. It is best to let the pork come to room temperature so that it will not wilt the lettuce.
Finely dice cucumber, radish and green onion.
When the pork is cool, combine it with the diced veggies and the dressing.
Remove individual leaves of romaine and lay them out on a large plate. Place a few tablespoons of filling in each cup. Add enough for a good portion, but not so much you can’t pick up the lettuce without filling going everywhere.
Serve family style and enjoy with your hands!
No comments:
Post a Comment