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crispy pork in lettuce cups with lime chili dressing

A recipe with lots of flavor and one that can be made well in advance- the flavors of the pork actually get better if made the day before.

Served as an appetizer or a main course along with some other dishes, the “ying-yang” of flavors make it super delicious.

crispy pork in lettuce cups with lime chili dressing

A recipe with lots of flavor and one that can be made well in advance- the flavors of the pork actually get better if made the day before.

Served as an appetizer or a main course along with some other dishes, the “ying-yang” of flavors make it super delicious.

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Ingredients

Recipe serves: 10
21 ounces (600 grams) ground/mince pork
3 lemongrass stalks
2 tablespoons vegetable oil
1 ½ tablespoon palm sugar, or you can use light brown sugar
1 medium red onion, finely chopped
1 good size handful of cilantro (coriander), just the leaves and a few whole sprigs for garnish
3 bunches of baby gems or romaine leaves, cleaned, and leaves separated
1 lime, cut in wheels for garnish
Lime chili dressing
6 tablespoons lime juice
1 ½ tablespoon fish sauce (or to taste)
1 ½ tablespoon palm sugar, or you can use light brown sugar
2 medium garlic cloves, finely chopped
1 red chili, seeds removed, finely chopped
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thoughts&stories

You can also substitute chicken in the recipe.  I find the pork is a bit more flavorful for the simple ingredients in this recipe.

Serve with a side of your favorite chili-garlic sauce to make it a bit spicy.  In dishes requiring dishes with hot chilies, I tend to add less since many people do not enjoy really spicy foods, or foods with a great deal of “heat.”  As in all dishes, consider your guests.

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crispy pork in lettuce cups with lime chili dressing
  • time
    1 hour
  • serves
    10
  • skill level
    Medium

Ingredients

  • Lime chili dressing

Directions

1
Done

dressing

In a bowl mix the lime juice, fish sauce, sugar and add garlic and red chili. Stir until the sugar dissolves, about 3 minutes and set aside, or store in refrigerator for one day until you need it.

2
Done

pork

Remove the tough outer layers of the lemongrass until you have the tender pale heart. Cut off and discard the green tops and trim about 1-inch (2 cm) off the base, finely chop the remainder of the lemongrass.

3
Done

Heat the oil in a large work.

4
Done

When oil is hot, add the ground/minced pork and cook quickly until brown and crispy, you want to break it up as you go along.

5
Done

Add the lemongrass and cook for 2 to 3 minutes until tender.

6
Done

Mix in the sugar and remove from heat.

7
Done

Before serving, pour lime chili dressing over the warm pork, add in the coriander (cilantro) leaving about a tablespoon for garnish, and red onion.

8
Done

You can serve two ways:
a. Pork in a bowl with the lettuce cups on the side
b. Place a few spoonfuls of pork in the lettuce cups and place on a large serving platter

9
Done

To serve finish the dish with a sprinkle of coriander and few pieces of lime wheels.