Recipes

Cut the bottom of the lettuce head off so that the individual leaves come apart. Wash and dry thoroughly. Add the ground pork to a large pan and cook over medium-high heat for about three minutes, using a wooden spoon to break up the larger clumps. Add the onion, ginger and garlic and cook until the onion is tender and translucent, about five to seven more minutes. Add the Thai chile (you can use a jalapeño or serrano instead). Deglaze the pan by adding the vinegar, soy sauce and fish sauce. The liquid will dissolve all of the tasty bits that have stuck to the pan. Cook until almost evaporated. Remove from heat. Add the chopped scallions and toss to combine. To serve, spoon a bit of the spicy pork into a lettuce leaf, add a squeeze of lime juice and enjoy!