Name: Thai Pork Lettuce Wraps
Total time: PLACEHOLDER
Cuisine: AsianThaiAsia
Ingredients: 1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks (see note); 2 1/2 tablespoons fish sauce; 1 tablespoon white rice (see note); 1/4 cup low-sodium chicken broth; 2 medium shallots , peeled and sliced into thin rings (about 1/2 cup); 3 tablespoons juice from 2 limes; 2 teaspoons sugar; 1/4 teaspoon red pepper flakes; 3 tablespoons roughly chopped fresh mint leaves; 3 tablespoons roughly chopped fresh cilantro leaves; 1 head Bibb lettuce , washed and dried, leaves separated and left whole

Thai Pork Lettuce Wraps

By America's Test Kitchen

Published on September 1, 2009

Yield

Serve 6 as an appetizer or 4 as a main course

Ingredients

1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks (see note)2 ½ tablespoons fish sauce 1 tablespoon white rice (see note)¼ cup low-sodium chicken broth 2 medium shallots, peeled and sliced into thin rings (about ½ cup)3 tablespoons juice from 2 limes2 teaspoons sugar ¼ teaspoon red pepper flakes 3 tablespoons roughly chopped fresh mint leaves3 tablespoons roughly chopped fresh cilantro leaves1 head Bibb lettuce, washed and dried, leaves separated and left whole

Before You Begin

We prefer natural pork in this recipe. If using enhanced pork, skip the marinating in step 2 and reduce the amount of fish sauce to 2 tablespoons, adding it all in step 5. Don’t skip the toasted rice; it’s integral to the texture and flavor of the dish. Any style of white rice can be used. Toasted rice powder (kao kua) can also be found in many stores that carry Thai ingredients. This dish can be served with sticky rice and steamed vegetables as an entrée. To save time, prepare the other ingredients while the pork is in the freezer.

Instructions

Place pork chunks on large plate in single layer. Freeze meat until firm and starting to harden around edges but still pliable, 15 to 20 minutes.

Place half of meat in food processor and pulse until coarsely chopped, 5 to six 1-second pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes.

Heat rice in small skillet over medium-high heat; cook, 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).

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; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1½ minutes longer. Transfer pork to large bowl; let cool 10 minutes.

Add remaining 1½ tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves.