Thai Pork Lettuce Wraps

Submitted by: admin on April 2, 2020

Serves 6 As An Appetizer Or 4 As A Main Course


1 (1-pound) pork tenderloin, trimmed and cut into 1-inch chunks
2-1⁄2 tablespoons fish sauce
1 tablespoon white rice
1⁄4 cup low-sodium chicken broth
2 shallots, peeled and sliced into thin rings
3 tablespoons lime juice (2 limes)
3 tablespoons roughly chopped fresh mint
3 tablespoons roughly chopped fresh cilantro
2 teaspoons sugar
1⁄4 teaspoon red pepper flakes
1 head Bibb lettuce (8 ounces), leaves separated


  1. Place pork 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 6 pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat, cover with plastic wrap, and refrigerate for 15 minutes.
  3. Toast rice in small skillet over medium-high heat, 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 and continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1-1⁄2 minutes longer. Transfer pork to large bowl and let cool 10 minutes.
  5. Add remaining 1-1⁄2 tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, mint, cilantro, sugar, and pepper flakes to pork and toss to combine. Serve with lettuce leaves, spooning meat into leaves at table.


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