Thai Lettuce Cups with Pork | Edible Bozeman

Name: Thai Lettuce Cups with Pork | Edible Bozeman
Ingredients: 1 tablespoon olive oil; 1 pound ground pork (Amaltheia or John Smith Ranch); 1 jalapeño pepper, seeded and finely diced; 1 clove garlic, minced and mashed with a pinch of salt; Juice from 1 lime; 2 tablespoons fish sauce (Red Boat or Tiparos); 1 teaspoon brown sugar; 1 teaspoon sriracha chile sauce; ½ cup basil leaves, torn; ½ cup mint leaves, torn; ½ cup cilantro leaves, torn; 1 head Streamline Farm’s Living Lettuce (or other butter lettuce), leaves kept whole; 1 jalapeño, sliced; 1 lime, cut into wedges; Srirach

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Enjoy these nutrient-packed wraps fresh out of the skillet or make them ahead by adding the fish sauce–lime mixture to the cooked pork and refrigerating.

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Ingredients

1 tablespoon olive oil
1 pound ground pork (Amaltheia or John Smith Ranch)
1 jalapeño pepper, seeded and finely diced
1 clove garlic, minced and mashed with a pinch of salt
Juice from 1 lime
2 tablespoons fish sauce (Red Boat or Tiparos)
1 teaspoon brown sugar
1 teaspoon sriracha chile sauce
½ cup basil leaves, torn
½ cup mint leaves, torn
½ cup cilantro leaves, torn
1 head Streamline Farm’s Living Lettuce (or other butter lettuce), leaves kept whole
1 jalapeño, sliced
1 lime, cut into wedges
Srirach