Yum! Angelica shows us how to prepare Pork Larb Lettuce Wraps

By markemilw

Ingredients

• 1 lb ground pork
• 1 tbsp peanut or vegetable oil
• 3 tbsp uncooked jasmine, long-grain, or sticky rice (or 3 tbsp store-bought toasted rice powder)
• 1 tbsp fish sauce
• 1-2 tsp chili sauce (I use Sambal Oelek)
• 1 tsp sugar
• Juice from 1 lime
• 1 shallot, thinly sliced
• 1 or 2 scallions, chopped
• 1 small handful cilantro
• 1 small handful mint
• 1 small handful basil leaves (optional)
• 3 or 4 dried red chilis or chopped serrano pepper (optional)
• 1 head of Boston lettuce, separated into leaves

Details

Servings 1
Adapted from fox6now.com

Preparation

Step 1

Directions:

Heat the cooking oil in a wok or large skillet over medium heat.  Cook the pork for 3 to 4 minutes, breaking up larger clumps with a spoon, until no trace of pink remains.  Set aside to cool.

If you’re making the toasted rice powder at home, heat another skillet over medium heat.  Toast the uncooked rice in the dry skillet, stirring every few seconds to avoid burning, until the rice is golden brown.  Remove from the heat and pound the rice with a mortar until it turns into a powder (or use a spice grinder/coffee grinder/blender).

Once the pork has cooled for a few minutes, stir in the fish sauce, chili sauce, sugar and lime juice.  Add freshly ground pepper to taste.  Toss in the toasted rice powder and mix in the shallots, scallions, cilantro, basil and mint.  Garnish with dried red chilis or chopped serrano pepper if you choose.  (Note: I actually added the serrano peppers right after the pork was fully cooked.  That way the pepper isn’t as spicy compared to when it’s raw.)