Friday, August 2, 2013

Thai Ground Pork Salad

We loved dinner, despite the fact that just now, I am realizing I omitted the peanuts by mistake.  It was fast, easy and a great dinner on this hot summer night.  The only thing I think you should take care to do, is to make sure to really break up the pork in to small pieces.  Not only does that insure cooking it all the way through, but the size works best in the fragile lettuce leaves.  I made the boys rice to go with it, but I didn't need it.  My son and I both rated it 4 stars, and my husband, who ate it reheated, loved it but wouldn't rate it as he tried it reheated.  It would make a great appetizer too.   It was a super simple take on the more laborious chicken lettuce wraps.


Thai Ground Pork Salad

2 Lb ground pork
2 garlic cloves minced
2 small shallots minced
1 large jalapeño seeded and minced, plus sliced jalapeño
Juice of 1 lime plus lime wedges, for serving
2 Tbl Asian fish sauce
1 Tsp light brown sugar
1 Tsp Sriracha (chile sauce) plus more for serving
1 Tbl vegetable oil
1/2 Cup chopped cilantro
1/2 Cup chopped mint
1/2 Cup chopped basil
Salt and freshly ground pepper
1 Cup chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves


1. In a bowl, mix the pork, garlic, shallots and minced jalapeno. In a
small bowl, whisk the lime juice, fish sauce, brown sugar and the 1
teaspoon of Sriracha.
2. 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.
Remove from the heat and stir in the lime juice mixture. Let stand for 5
minutes. Transfer the meat to a bowl; stir in the herbs. Season with
salt and pepper. Top with the peanuts and sliced jalapeos. Serve with
lime wedges, Sriracha and lettuce for wrapping.


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