|
Spiced Pork in Lettuce Cups (Banh Thap)
3 stalks fresh lemongrass
2 fresh Thai or Serrano chile peppers, coarsely chopped
1 TB minced garlic (about 6 medium cloves)
1 TB sugar
1 pound lean ground pork (I used lamb)
2 TB nuoc mam or nam pla (Vietnamese or Thai fish sauce)
4 TB peanut oil
8 scallions (green and white parts), finely sliced
ground pepper
1/3 cup unsalted pan-toasted or dry-roasted peanuts, coarsely ground
2 dozen Boston lettuce leaves (I used iceberg lettuce cut into "cups")
Fresh coriander sprigs
Fresh mint leaves
Peel and discard the outer leaves of the lemongrass. Cut off and discard
the upper half of the stalks at the point where the leaves branch out.
Thinly slice the remaining stalks.
Process the lemongrass, chilies, garlic and sugar in a food processor until
finely ground.
Transfer the mixture to a mixing bowl, add pork, fish sauce, and 1 TB
peanut
oil. Blend well. Cover and refrigerate for 30 minutes.
Heat 2 TB of oil in a wok or large skillet over medium-high heat. Add
scallions and stir fry until lightly browned, about 2 minutes.
Remove & drain on paper towels. Set aside.
Add the remaining 1 TB oil to the skillet. Increase heat to high, add pork
mixture and stir-fry, breaking up any lumps with a wooden spoon until the
meat turns a light golden brown - about 3 minutes. Transfer to a serving
platter and sprinkle with scallion pieces, black pepper and ground peanuts.
Arrange lettuce cups on a large platter. Top each leave with a spoonful of
pork and a few sprigs of coriander and mint. Roll each leave into a roll
to be eaten by hand.
|
