Sesame-Lime Pork Lettuce Cups

Found on page 67 of my Ranch Raised Cookbook

Photography by Charity Burggraaf

Ingredients

• 1 head butter lettuce or iceberg lettuce

• 1 pound ground pork

• 3 cloves garlic, minced

• 2 teaspoons grated, fresh ginger

• 1/4 red onion, very thinly-sliced (about 1/2 cup)

• 2 tablespoons freshly squeezed lime juice

• 1 1/2 tablespoons fish sauce

• 1 tablespoon packed light brown sugar

• 2 teaspoons toasted sesame oil

• 1/4 teaspoon red pepper flakes

• 1/2 cup chopped fresh cilantro leaves

• Kosher salt

• 1/4 cup chopped roasted peanuts or cashews

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Instructions

1. Halve the head of lettuce and remove the core. Separate the inner leaves so you have 16 to 20 that are about 5 inches in diameter (larger leaves could be cut in half). Transfer to a plate and put in the refrigerator until ready to serve.

2. Heat a heavy skillet (preferably cast-iron) over medium-high heat and cook the pork, garlic, and ginger. Stir occasionally, until the pork is browned, about 5 minutes. Pour off and discard any excess fat if you’d like.

3. Reduce the heat to medium, then stir in the onion, lime juice, fish sauce, brown sugar, sesame oil, and red pepper flakes. Cook, stirring, until the mixture becomes fragrant, about 1 minute, then remove from the heat. Stir in about 3/4 of the cilantro and season with salt.

4. Transfer the pork mixture to a shallow serving bowl and garnish with the remaining cilantro and the peanuts. Serve with the lettuce leaves alongside. To assemble, spoon a few tablespoons of the pork mixture into a lettuce leaf, then wrap and eat.

Enjoy!