Pork Lettuce Wraps

A hot, savory pork filling nestled in a cold, crisp lettuce leaf. The contrast between the seared meat and the sharp lime acidity immediately awakens the senses.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 435
• Protein: 21 g
• Carbs: 11 g
• Fat: 32 g

Ingredients

• 1 piece Butterhead lettuce ( leaves separated and washed )
• 400 g Ground pork ( plain )
• 2 piece Garlic ( finely minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 piece Thai chili ( sliced, seeds removed )
• 2 tbsp Peanut oil
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 30 ml Lime juice
• 30 g Peanut ( crushed )
• 1 piece Coriander ( picked leaves )
• 1 tsp Ginger powder
• 2 tbsp sticky rice ( dry-toasted and ground into powder (Khao Khua) )

Instructions

1. Preparing toasted rice (Khao Khua)

   In a small dry pan, toast the sticky rice over medium heat, stirring constantly until golden brown and nutty. Let cool, then grind into a coarse powder using a mortar and pestle or a small blender.

2. Preparing the vegetable base

   Gently detach the lettuce leaves. Wash them in ice water so they regain maximum crispness. Spin them perfectly dry; they must be dry so as not to soak the filling.

3. Searing the mince

   Heat the peanut oil in a wok or large skillet until lightly smoking. Add the ground pork. Smash it with a spatula to separate the pieces. The meat should sizzle and caramelize to develop brown juices.

4. Flavoring and deglazing

   Add the garlic, minced chili, and ginger. As soon as the garlic is fragrant, deglaze with soy sauce, fish sauce, and lime juice. Stir vigorously: the sauce should reduce and coat the meat with a shiny glaze.

5. Finishing and plating

   Off the heat, stir in the green onions, cilantro, and toasted rice powder (Khao Khua). Divide the steaming meat into the cold lettuce cups. Sprinkle with crushed peanuts for the final crunch.

Chef's tips

• Never overcrowd your wok: the meat should sauté, not boil in its own juices.
• Use the inner leaves of the lettuce; they are sturdier and make better 'cups'.

Storage

Store meat and lettuce separately in the refrigerator. Assemble just before serving to maintain the crunch.