Thai Pork Lettuce Cups

Serves: 4
Total Time: 20 min.

INGREDIENTS

2 tbsp fresh lime juice
1 tbsp fish sauce
1 tbsp brown sugar
2 tbsp vegetable oil
1 lb ground pork
1 lemongrass stalk, bottom third only, tough outer layers removed, thinly sliced
4 garlic cloves, finely chopped
1 shallot, finely chopped
4 Thai chilies, thinly sliced
1/2 tsp kosher salt
1/2 cup roasted skin-on peanuts, coarsely chopped, plus more for garnish
1/2 cup cilantro leaves
1/2 cup torn mint leaves
5 scallions, thinly sliced
2 Iceberg Babies, leaves separated into cups

Preparation

Whisk together first three ingredients in small bowl and set aside. Heat large skillet over medium high heat for 2 minutes. Add oil, pork, and salt and cook for 3 minutes until starting to brown in parts. Add garlic, shallot, lemongrass, Thai chili and peanuts to pan and stir to combine. Cook about 4 minutes longer, until meat is cooked through, breaking up any clumps with a wooden spoon. Add lime mixture to pan and allow liquid to evaporate, about 1 minute longer. Remove from heat. Spoon onto platter and top with scallions and handful of cilantro leaves. Serve with lettuce cups, alongside peanuts, cilantro, mint and remaining scallions.