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The Broken Scale

Pork & Peanut Lettuce Wraps with Mint and Lime

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Savory pork with peanuts, mint and lime tucked into crisp Bibb lettuce leaves.
Print Recipe
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Southeast Asian-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 ½ tablespoons fish sauce
  • 1 tablespoon fresh lime juice plus lime wedges for serving
  • 1 tablespoon light brown sugar
  • 2 tablespoons toasted sesame oil
  • 1 lb ground pork
  • 1 medium shallot thinly sliced; about 1/4 cup
  • ½ cup salted dry-roasted peanuts chopped, divided
  • 2 tablespoons chopped fresh mint divided
  • 8 large Bibb lettuce leaves

Equipment

Large skillet
Wok
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the soy sauce, fish sauce, lime juice and brown sugar until the sugar dissolves.
  2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the pork in large pieces and leave undisturbed for about 2 minutes, until it starts to brown.
  3. Add the shallot and cook for about 2 minutes, stirring to crumble the pork. Pour in the sauce and stir for about 1 minute, or until most of the liquid has evaporated and the pork is cooked through to 160°F.
  4. Stir in 1/4 cup peanuts and 1 tablespoon mint. Spoon into the lettuce leaves and finish with the remaining peanuts and mint. Serve with lime wedges.

Notes

Allow two filled lettuce leaves per serving.
Dry the washed lettuce leaves well so the filling sits neatly inside them.

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