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Pan-Fry

Thai-Style Lettuce Cups with Ground Pork
Ingredients
1 1/2 lb. ground pork
1/4 cup fish sauce
3 garlic cloves, minced
1 Tbsp. plus 1/2 tsp. light brown sugar
1/4 cup lime juice plus 1/2 tsp. zest from 2 limes, plus more wedges for serving
1 1/2 tsp. seeded and minced red chili pepper (such as fresno), plus more, sliced, for serving
1 Tbsp. vegetable oil
1/2 small red onion, sliced thin
2/3 cup chopped fresh basil, plus more for serving
2/3 cup chopped fresh cilantro, plus more for serving
1/3 cup chopped fresh mint, plus more for serving
1/4 cup chopped honey-roasted peanuts (optional)
1 large head butter or bibb lettuce, separated into leaves for serving
4 oz. thin rice noodles, cooked according to package instructions
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Thai-Style Lettuce Cups with Ground Pork

Thai-Style Lettuce Cups with Ground Pork

Thai-Style Lettuce Cups with Ground Pork
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:5 minutes
directions
1. Combine pork, 2 tablespoons fish sauce, garlic, and 1 tablespoon brown sugar in a medium bowl. In a small bowl, mix lime juice and zest with minced chili pepper, remaining 2 tablespoons fish sauce, and remaining 1/2 teaspoon brown sugar to make a dressing.
2. Heat oil in a large skillet over high heat until shimmering. Add pork and cook, breaking into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer pork to a serving bowl and let cool 5 minutes; stir in dressing, onion, and herbs; sprinkle peanuts (if using) evenly over top.
3. Arrange lettuce leaves, rice noodles, additional herbs, sliced chili, and lime wedges on a platter and serve with pork mixture.
Source: Hannaford fresh Magazine, March - April, 2019
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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