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Thai Basil Pork Lettuce Cups
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Course Appetizer
Cuisine Thai
Servings 4 people

Equipment

  • Large Skillet
  • Mixing Bowl

Ingredients
  

  • 1 pound ground pork
  • 3 cloves garlic, minced
  • 1 small shallot, diced
  • 2 red Thai chilies, thinly sliced
  • 3 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon brown sugar
  • 1 cup fresh Thai basil leaves
  • 12 butter lettuce leaves
  • Lime wedges, for serving

Instructions
 

  • Heat a large skillet over medium heat and add the ground pork. Cook until browned and no longer pink, breaking it into small pieces with a spoon as it cooks.
  • Add the minced garlic, diced shallot, and sliced chilies to the skillet. Stir and cook for 1 to 2 minutes until the mixture becomes fragrant.
  • Stir in the fish sauce, oyster sauce, and brown sugar. Continue cooking for 2 minutes to let the flavors combine.
  • Remove the skillet from the heat and fold in the Thai basil leaves until they wilt slightly from the residual heat.
  • Spoon the pork mixture into the butter lettuce leaves and serve with lime wedges on the side.

Notes

Make the pork filling up to a day ahead and reheat it gently before assembling so the lettuce stays crisp for serving. Start with one chili if you prefer milder heat and add more to taste. Use only butter lettuce for the best cup shape that holds the filling without tearing.
Course: Appetizer
Cuisine: Thai
Equipment: Large Skillet, Mixing Bowl