Edible Bozeman

Thai Lettuce Cups with Pork

Enjoy these nutrient-packed wraps fresh out of the skillet or make them ahead by adding the fish sauce–lime mixture to the cooked pork and refrigerating. At serving time, gently reheat, then stir in the fresh herbs.

Makes 4 small servings; double recipe for larger appetites

1 tablespoon olive oil
1 pound ground pork (Amaltheia or John Smith Ranch)
1 jalapeño pepper, seeded and finely diced
1 clove garlic, minced and mashed with a pinch of salt
Juice from 1 lime
2 tablespoons fish sauce (Red Boat or Tiparos)
1 teaspoon brown sugar
1 teaspoon sriracha chile sauce
½ cup basil leaves, torn
½ cup mint leaves, torn
½ cup cilantro leaves, torn

For serving:

1 head Streamline Farm’s Living Lettuce (or other butter lettuce), leaves kept whole
1 jalapeño, sliced
1 lime, cut into wedges
Srirach

Heat olive oil in a large skillet over medium-high heat. Add ground pork, jalapeño, and garlic and cook until pork is fully cooked and no longer pink, about 5 minutes. Drain excess fat.

Whisk together the lime juice, fi sh sauce, brown sugar, and sriracha and pour over the cooked pork, stir to combine, and let sit for 5 minutes. Add the herbs to the pork and gently combine. Serve with lett uce leaves, jalapeño slices, lime wedges, and sriracha.

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