SPICY PORK LETTUCE CUP

HANDS ON 23 MINUTES.TOTAL 23 MINUTES

Serve with long –grain white rice to complete the meal. While the pork stands to allow its flavors to meld, chop the veggies for the lettuce cups and get the rice going. For a milder version, seed the Serrano or simply omit.

Ingredients

1tablespon grated peeled fresh ginger

6garlic cloves, minced

12ounces lean ground pork

1½cups diced seeded cucumber

1cup diced red bell pepper

1/3 cup diced carrots

   ¼ cup chopped fresh cilantro.

¼ cup salted, dry roasted peanuts, chopped

½ Serrano chilled, thinly sliced

3teaspoonsfresh lime juice

1teaspoon fish sauce

1teaspoon sugar

16 Boston lettuce leaves

Preparation

1. Combine first 3 ingredients in a medium bowl, mixing gently until just combined; let stand at room temperature 15 minutes.

 2 Heat large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 5minutes or until pork is browned, stirring to crumble. Place pork mixture in a large bowl. Add cucumber and next 5ingredient (through Serrano), and stir to combine.

3. Combine lime juice, fish and sugar in a small bowl, stirring until dissolves. Add juice mixture to pork mixture; toss. Place about 1/3 cup pork mixture in each lettuce leave.