 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Serve with long-grain white rice to complete the meal. While the pork stands to allow its flavors to meld, chop the veggies for the lettuce cups and get the rice going. For a milder version, seed the serrano chile or simply omit it. Ingredients:
1 tablespoon grated peeled fresh ginger |
6 garlic cloves, minced |
12 ounces lean ground pork |
1 1/2 cups diced seeded cucumber |
1 cup diced red bell pepper |
1/3 cup diced carrot |
1/4 cup chopped fresh cilantro |
1/4 cup salted, dry-roasted peanuts, chopped |
1/2 serrano chile, thinly sliced |
3 tablespoons fresh lime juice |
1 tablespoon fish sauce |
1 teaspoon sugar |
16 boston lettuce leaves |
Directions:
1. Combine first 3 ingredients in a medium bowl, mixing gently until just combined; let stand at room temperature 15 minutes.
2. Heat a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 5 minutes or until pork is browned, stirring to crumble. Place pork mixture in a large bowl. Add cucumber and next 5 ingredients (through serrano), and stir to combine.
3. Combine lime juice, fish sauce, and sugar in a small bowl, stirring until sugar dissolves. Add juice mixture to pork mixture; toss. Place about 1/3 cup pork mixture in each lettuce leaf.
|
|