Lettuce Cups

  • Servings: 4 servings
  • Serve with jasmine rice and sriracha

Ingredients

  • Coconut oil or butter - 1 TBSPs
  • Shallot - 1 small, minced
  • Kosher salt - pinch
  • Ground pork - 1 pound
  • Fresh ginger - 1 tsps, minced
  • Garlic - 1 clove, minced
  • Fish sauce - 1 tsps
  • Lime juice - 2 tsps
  • Apple - 1/2 medium, 1/4-inch diced
  • Scallions - 2, thinly sliced
  • Cilantro - 1/4 cup, minced
  • Mint - 1 tsps, minced
  • Basil - 2 TBSPs, minced
  • Butter lettuce - 1 head, leaves separated
  • Black pepper - to taste

Instructions

  1. In a wok, melt the fat over medium heat.
  2. Once shimmering, add the shallot and salt and sauté until translucent ~3 minutes.
  3. Add the ground pork, stirring, until no longer pink.
  4. Add the ginger and garlic, and stir-fry until fragrant.
  5. Season with fish sauce, lime juice, and pepper.
  6. Remove from heat, add the apple and fresh herbs, stir to combine.
  7. Serve in individual butter lettuce leaves.