These Asian-style lettuce wraps are low on carbon, not on taste.
Recipe courtesy of Jet Tila for Bon Appétit Management Company.
For the wraps:
2 pounds pork butt, thinly sliced
2 lemongrass stalks, finely chopped
3 garlic cloves, crushed
4 tablespoons fish sauce (available in most Asian grocery stores. If not available, substitute 2 teaspoons soy sauce mixed with 2 mashed anchovies)
3 tablespoons sugar
4 ounces rice vermicelli noodles
3 heads butter lettuce
2 tablespoons toasted sesame seeds
1 bunch mint
1 bunch Vietnamese basil
6 to 8 red Jalapeños, seeded and chopped
For the dipping sauce:
4 tablespoons fish sauce
2 teaspoons superfine sugar
1 tablespoons rice vinegar
1 red Thai chili, finely chopped
1 green Thai chili, finely chopped
1. Put the pork in the freezer for 30 minutes to 1 hour so that it is firm, almost frozen. Then, using a sharp knife, cut the meat across the grain into thin slices.
2. Meanwhile, make the dipping sauce by mixing together all the ingredients and let stand for at least 30 minutes. Set aside.
3. Marinade pork by combining lemongrass, garlic, fish sauce, and sugar. Toss the pork in the marinade and let stand until ready to grill.
4. While the pork marinades, prepare the rice vermicelli. Boil the rice vermicelli noodles in a pot of water until al dente, shock in ice water, drain and reserve.
5. Wash and drain all the lettuce, separate into individual leaves and place on one dish. Set mint, basil, jalapeño and sesame seeds on a separate dish (for garnish).
6. Heat a skillet or wok to high and lightly oil. At the first wisp of white smoke, cook the thinly sliced pork over high heat until desired doneness.
7. To serve, arrange 2 lettuce cups, top with vermicelli, 1 ½ ounces of hot pork per cup. Garnish with mint, basil leaves, chopped chili and toasted sesame seeds. Drizzle with dipping sauce.
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