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Thai Pork Lettuce Wraps

kept byDAPHNE
recipe byCooks Illustrated

We prefer natural pork in this recipe. If using enhanced pork, skip the marinating in step 2 and reduce the amount of fish sauce to 2 tablespoons, adding it all in step 5. Don’t skip the toasted rice; it’s integral to the texture and flavor of the dish. Any style of white rice can be used. Toasted rice powder (kao kua) can also be found in many Asian markets. This dish can be served with sticky rice and steamed vegetables as an entrée. To save time, prepare the other ingredients while the pork is in the freezer.


1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks (see note)
2 1/2tablespoons fish sauce
1tablespoon white rice (see note)
1/4cup low-sodium chicken broth
2 medium shallots , peeled and sliced into thin rings (about 1/2 cup)
3tablespoons juice from 2 limes
2teaspoons sugar
1/4teaspoon red pepper flakes
3tablespoons roughly chopped fresh mint leaves
3tablespoons roughly chopped fresh cilantro leaves
1head Bibb lettuce , washed and dried, leaves separated and left whole



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