Pork Larb in Lettuce Cups
- 1 tsp Grated lemongrass from the innermost stalk of a 2” piece of lemongrass
- 1 tbsp Coconut sugar or maple syrup
- 2 tbsp Minced shallot
- Juice of 1 lime (optional)
- 1 Scallion, thinly sliced
- 1 tbsp Olive oil
- 1/2 lbs Ground pork
- 1/4 cup Roughly chopped cilantro leaves and stems, plus more for garnish
- 1/4 cup Roughly chopped mint leaves, plus more for garnish
- 1 head of Boston or bibb lettuce, leaves washed and separated
- 1/4 of a small red onion, thinly sliced
- 1 Mini cucumber, thinly sliced
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Peel the outermost stems fromthe lemongrass stalk and discard. Use a microplane to grate the more tenderinner part of the lemongrass. Add to a medium bowl with the coconut sugar ormaple syrup and 1 tablespoon of hot water. Stir to combine. Add the shallot,scallion and lime juice if using. If not using the lime juice add anothertablespoon of water to the bowl. Set aside.
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Heat a medium pan over mediumheat. Add the olive oil and then the ground pork. Cook, breaking apart with ametal spatula until the pork is well browned and completely broken into smallcrumbles. Season with a pinch of salt and pepper. Add the cooked pork to thebowl with the marinade and stir in the chopped herbs.
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Assemble by putting a smallscoop of the pork larb into each lettuce cup and topping with red onion,cucumber and fresh herbs.
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