Pork Lettuce Wraps
Ingredients
- 1 pcButterhead lettuce (leaves separated and washed)
- 400 gGround pork (plain)
- 2 pcGarlic (finely minced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 pcThai chili (sliced, seeds removed)
- 2 tbspPeanut oil
- 2 tbspsoy sauce
- 1 tbspfish sauce
- 30 mlLime juice
- 30 gPeanut (crushed)
- 1 pcCoriander (picked leaves)
- 1 tspGinger powder
- 2 tbspsticky rice (dry-toasted and ground into powder (Khao Khua))
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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'.
How long does this dish keep?
Store meat and lettuce separately in the refrigerator. Assemble just before serving to maintain the crunch.
