Thai Lettuce Wraps

Filling

1-2 lbs. ground pork
2-3 T. sesame oil
2 tsp. red pepper flakes (depending on taste)
1-2 tsp. cumin
1-2 tsp. ground ginger
1 tsp. kosher salt
1 tsp. ground white pepper
1 bay leaf
½ c. fish or chicken stock
1 stalk lemongrass (don’t chop, but take rough green ends off)
1 pound plain roasted peanuts, chopped
Juice of one lime

Wraps

2 heads worth of Bibb lettuce leaves
Whole mint leaves
Whole cilantro leaves

Dipping Sauce:

½ cup plain roasted peanuts
2 T. garlic-chili sauce
2 T. lime juice
Fish or chicken stock

Filling: Break up ground pork and sauté in sesame oil over medium-high heat until just browned. Add red pepper, cumin, ginger, salt, white pepper and bay leaf. Lower heat to medium-low and add stock and lemongrass. Simmer, uncovered, until juices thicken, about 15-20 minutes. (Meanwhile, make the dipping sauce.) Turn heat to high to cook off excess liquid. Add peanuts and lime juice. Remove lemongrass and bay leaf.

Dipping sauce: In food processor, grind peanuts into a paste. Add garlic-chili sauce and lime juice and blend until smooth and desired consistency. For a thinner sauce, add stock to taste.

Serve pork mixture in lettuce leaves with mint and cilantro. Dip leaf wrap into peanut sauce.

Knight Stivender

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