Crispy Thai Pork Lettuce Cups

Inspiration: Bon Appetit Crispy Thai Pork with Cucumber Salad.

Recipe

Serves 2-3 (I double the recipe for our family of 5)

2 heads butter lettuce, little gems or romaine hearts (you’re looking for big leaves that you can fill with the pork, rice and fillings) 

1 apple, cut into matchsticks 

1-2 persian cucumbers, cut into matchsticks 

Fresh mint or basil leaves 

1⁄4 cup chicken broth (I keep Better than Bouillon on hand) 

2 tablespoon soy sauce 

1 tablespoon fish sauce 

2 teaspoons brown sugar or maple syrup 

2 tablespoons vegetable oil 

5 cloves garlic, thinly sliced 

1lb Ground Pork 

Cooked rice for serving 

Optional: Crispy Onions (like French’s), Peanuts, Chile Crisp

Instructions

If you’re making rice, get that going.

Next, prep your lettuce and fillings. Separate and clean the lettuce leaves, making a pile of the largest leaves on a large plate or platter. Next to the lettuce, pile your cucumbers, apple and herbs. Set aside. 

Then make your sauce. In a bowl or measuring cup, stir together the broth, soy sauce, fish sauce, and brown sugar or maple syrup. Set aside.