From the girlguide recipe book to yours... Grilled Pork Lettuce Wrap

Courtesy of Food Network Magazine

For the Pork:

4 cloves garlic, minced
2 TBL finely chopped fresh lemongrass
2 shallots, finely chopped
1/4 CUP packed light brown sugar
3 TBL tablespoons fish sauce
2 TBL soy sauce
2 TBL vegetable oil, plus more for brushing
Kosher salt and freshly ground pepper
1 1/2 pounds thin boneless pork chops

For the Sauce and Fixings:

1/2 CUP fresh lime juice
2 TBL fish sauce
3 TBL granulated sugar
Kosher salt
1 TBL grated carrot
1 TSP Asian chile sauce, such as sambal oelek
1 clove garlic, minced
1 head Boston lettuce, leaves separated
1/2 bunch mint
1/2 bunch basil
1/2 bunch cilantro
1 English cucumber, thinly sliced
1 red jalapeno pepper, seeded and thinly sliced
1 CUP prepared fried shallots, scallions or onions
1 bag Asian shrimp chips

Prepare the pork: 
Mash the garlic into a paste with the flat side of a knife. Transfer to a large bowl and stir in the lemongrass,shallotsbrown sugarfish saucesoy saucevegetable oil and 1/2 teaspoon each salt and pepper. Add thepork and toss to coat. Cover and refrigerate 2 hours or overnight.

Make the sauce:
Whisk the lime juicefish sauce, granulated sugar, 1/2 teaspoon salt and 1/4 cup water in a small bowl. Stir in thecarrotchile sauce and garlic.

Preheat a grill to high. Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into strips. Arrange thepork and lettuce on a platter; set out the herbscucumberjalapeno and fried shallots for fixings. Assemble the lettuce wraps and serve with the carrot sauce and shrimp chips.

Photograph by Con Poulos

Posted on July 3, 2011 .