Thai-style Pork in Romaine Leaves
Source of Recipe
the web
List of Ingredients
1 head romaine lettuce, rinsed, large outer leaves reserved for another purpose
1 tablespoon peanut oil or mild olive oil
3 garlic cloves, minced
1 2-inch piece of ginger, peeled and grated
1 pound ground pork
1/4 (scant) teaspoon dried red pepper flakes
Zest of 2 limes
1 serrano chile, minced
3 tablespoons fresh lime juice (from 1 to 2 limes)
1 tablespoon fish sauce
1/4 cup fresh mint leaves, cut into thin julienne
1/3 cup fresh cilantro leaves
2 teaspoons sugar
1 teaspoon sesame seeds, lightly toasted Recipe
Separate the lettuce leaves from the central stalk and cut them crosswise into 3 to 4 inch pieces. Set aside. Heat the olive oil in a saute pan over medium-low heat, add the garlic and ginger and saute for 2 minutes. Add the pork and cook, breaking it up with a fork until it loses its color. Stir in the red pepper flakes and lime zest and remove from the heat.
In a small bowl, mix together the serrano, lime juice, fish sauce, half the mint, half the cilantro, and the sugar. Drizzle half of the sauce over the pork and toss quickly.
To serve, put the pork in a serving dish, set the dish on a platter, and surround with the lettuce leaves. Serve the remaining sauce and the sesame seeds in small bowls alongside.
Guests spoon pork into a lettuce leaf, add a drizzle of sauce and a few sesame seeds, roll up and eat it in a single bite.
Serves 4.
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