Thai Pork Lettuce Wraps

By Belinda

Ingredients

• 1 Pork Tenderloin (about 1 Pound), trimmed of silver skin and fat, cut into 1-inch chunks (see note)
• 2 1/2 Tablespoons Fish Sauce
• 1 Tablespoon White Rice (see Note)
• 1/4 Cup Low-sodium Chicken Broth
• 2 Medium Shallots, peeled and sliced into thin rings (about 1/2 cup)
• 3 Tablespoons Juice From 2 Limes
• 2 Teaspoons Sugar
• 1/4 Teaspoon Red Pepper Flakes
• 3 Tablespoons Roughly Chopped Fresh Mint Leaves
• 3 Tablespoons Roughly Chopped Fresh Cilantro Leaves
• 1 Head Bibb Lettuce, washed and dried, leaves separated and left whole

Details

Servings 4

Preparation

Step 1

1. Place pork chunks on large plate in single layer. Freeze meat until firm and starting to harden around edges but still pliable, 15 to 20 minutes.

2. Place half of meat in food processor and pulse until coarsely chopped, 5 to six 1-second pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes.

3. Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).

4. Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over pork; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1½ minutes longer. Transfer pork to large bowl; let cool 10 minutes.

5. Add remaining 1½ tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves.