Ingredients
- FOR THE PORK
- 2 pounds ground pork
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 3 small shallots, minced
- 1 large jalapeño pepper (seeded and minced, plus sliced jalapeño for garnish)
- FOR THE SAUCE
- 2 limes, whole (Juice of 2 limes, plus lime wedges, for serving)
- 4 tablespoons Asian fish sauce
- 2 teaspoon light brown sugar
- 1 teaspoon hot chile oil
- 1 teaspoon hot sauce (Sriracha chile sauce, plus more for serving)
- 2 tablespoon oil (vegetable oil)
- 1 can (8 ounce) water chestnuts (whole, drained and chopped)
- 1/2 cup cilantro, chopped
- 1/2 cup mint, chopped
- 1/2 cup basil, chopped
- Salt and freshly ground pepper
- 1 cup peanuts (chopped salted)
- 1 large head Boston lettuce (or other leafy lettuce, separated into leaves)
How to Make
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Step 1: In a bowl, mix the pork, garlic, ginger, shallots and minced jalapeño.
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Step 2: In a separate bowl, whisk the lime juice, fish sauce, brown sugar, chile oil and the Sriracha. Set aside.
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Step 3: In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes.
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Step 4: Add the water chestnuts and stir fry for 1 minute. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes.
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Step 5: Meanwhile, wash the lettuce leaves and spin them dry in a spinner. They need to be very dry.
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Step 6: Transfer the meat to a bowl; stir in the chopped herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños.
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Step 7: Serve with lime wedges, Sriracha and lettuce for wrapping.
We hope you enjoy this recipe!
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