Thai Pork Lettuce Wraps
adapted from Cooks Illustrated
September and October 2009
1 lb boneless pork country style ribs
2 1/2 Tbs fish sauce
1 Tbs white rice
1/4 c low sodium chicken broth
1/2 c chopped green onions
3 Tbs fresh lime juice (about 2 limes)
2 tsp sugar
1/4 tsp red pepper flakes
1/2 a medium cucumber, peeled and chopped
3 Tbs roughly chopped mint leaves
3 Tbs roughly chopped cilantro leaves
1 head iceberg lettuce, leaves separated and whole
Cut pork into large chunks. Place in a single layer on a large plate. Freeze meat until firm and starting to harden, but still pliable, about 20 minutes.
Grind pork in a meat grinder or a food processor. Stir 1 Tbs fish sauce into the meat and marinate in the refridgerator for 15 minutes.
Heat rice in a large skillet over medium-high heat. Cook, stirring constantly, until rice turns a deep golden brown. Transfer to a small bowl and let cool for 5 minutes. Grind with a mini-processor, or mortar and pestle until it resembles a fine meal.
Bring broth to a simmer in the skillet over medium-high heat. Add pork and cook, stirring
frequently, until about half the pork is no longer pink. Sprinkle 1 tsp of rice powder over the
pork; continue to cook, stirring constantly, until remaining pork is no longer pink. Transfer
pork to a large bowl; let cool for 10 minutes.
Add remaining 1 1/2 Tbs fish sauce, remaining rice powder, green onions, lime juice, red
pepper flakes, cucumber, mint, and cilantro. Toss to combine. Serve with lettuce leaves and cooked rice.