Thai Pork Lettuce Wraps | America's Test Kitchen

Name: Thai Pork Lettuce Wraps | America's Test Kitchen
Ingredients: 1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks (see note); 2 1/2 tablespoons fish sauce; 1 tablespoon white rice (see note); 1/4 cup low-sodium chicken broth; 2 medium shallots, peeled and sliced into thin rings (about 1/2 cup); 3 tablespoons juice from 2 limes; 2 teaspoons sugar; 1/4 teaspoon red pepper flakes; 3 tablespoons roughly chopped fresh mint leaves; 3 tablespoons roughly chopped fresh cilantro leaves; 1 head Bibb lettuce, washed and dried, leaves separated and left whole

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Making larb moo, a light but flavorful Thai specialty, requires keeping the pork tender and juicy.

Keywords

Appetizers
Asian
Thai
Asia
Pork
Meat

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Ingredients

1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks (see note)
2 1/2 tablespoons fish sauce
1 tablespoon white rice (see note)
1/4 cup low-sodium chicken broth
2 medium shallots, peeled and sliced into thin rings (about 1/2 cup)
3 tablespoons juice from 2 limes
2 teaspoons sugar
1/4 teaspoon red pepper flakes
3 tablespoons roughly chopped fresh mint leaves
3 tablespoons roughly chopped fresh cilantro leaves
1 head Bibb lettuce, washed and dried, leaves separated and left whole