Thai Pork Lettuce Wraps

Cooking With Rania - "Easy Thai Recipes"
KDKA Pittsburgh Today Live 4/18/2012

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Thai Pork Lettuce Wraps

INGREDIENTS
1 pound ground pork
2-1/2 tablespoons fish sauce
1 tablespoon white rice (see note)
1/4 cup low-sodium chicken broth
2 medium shallots, peeled and sliced into thin rings (about 1/2 cup)
3 tablespoons juice from 2 limes
2 teaspoons sugar
1/4 teaspoon red pepper flakes
3 tablespoons roughly chopped fresh mint leaves
3 tablespoons roughly chopped fresh cilantro leaves
1 head Bibb lettuce, washed and dried, leaves separated and left whole

DIRECTIONS
Transfer ground pork to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes.

Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).

Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over pork; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1-1/2 minutes longer. Transfer pork to large bowl; let cool 10 minutes.

Add remaining 1-1/2 tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves.


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