Ginger Lemongrass Pork Lettuce Wraps with Nuoc Cham Sauce

• Gluten free

• Meat

  • 1 lb Pork sirloin
  • 1 heads Romaine hearts

• Produce

  • 1 Bird's eye chili, small
  • 1/2 Carrot, large
  • 1/2 English cucumber, large
  • 4 cloves Garlic
  • 2 Garlic cloves, medium
  • 1 tbsp Ginger
  • 2 tbsp Lemongrass, fresh
  • 1 Lime
  • 1 small bunch Mint, fresh leaves
  • 2 Shallot, large
  • 1 small bunch Thai basil, fresh
  • 4 Thai bird chiles

• Condiments

  • 6 tbsp Fish sauce
  • 6 tbsp Lime juice, freshly squeezed
  • 3 tbsp Tamari sauce

• Baking & Spices

  • 3 tbsp Brown sugar, packed dark
  • 1/4 cup Sugar

• Oils & Vinegars

  • 7 tbsp Vegetable oil

• Liquids

  • 1/2 cup Water, HOT

Found on snixykitchen.com

Ingredients

• 3 tablespoons packed dark brown sugar
• 
3 tablespoons tamari sauce
• 3 tablespoons vegetable oil
• 2 tablespoons fish sauce (preferably Vietnamese fish sauce - nuoc mam)
• 2 tablespoons finely chopped fresh lemongrass 
(4-5 stalks, peeled, pressed, and chopped)
• 1 tablespoon freshly chopped ginger
• 1 large shallot, finely chopped
• 4 cloves garlic, minced
• 1lb pork sirloin, cubed into 1-1½ inch cubes
• 6 wood skewers, soaked in water for 5-10 minutes.
• 1 large shallot, peeled and thinly sliced
• ¼ cup vegetable oil
• ½ cup hot water
• ¼ cup sugar
• 6 tablespoons freshly squeezed lime juice (from 3-4 limes)
• ¼ cup fish sauce (preferably Vietnamese fish sauce - nuoc mam)
• 2 medium garlic cloves, pressed
• 1 small bird’s eye chili, minced
• 1-2 heads of romaine hearts (or butter lettuce)
• 1 small bunch fresh mint leaves (20-30 leaves)
• 1 small bunch fresh Thai basil (20-30 leaves)
• ½ large carrot, peeled and cut into matchsticks
• ½ large English cucumber, thinly sliced and cut into halves or quarters
• 4-6 Thai bird chiles, thinly sliced
• 1 lime, cut into wedges, for serving

Directions

• Combine all of the ingredients for the ginger lemongrass pork marinade in a medium bowl. Add the cubed pork and toss to coat. Cover and let marinate in the refrigerator at least two hours or overnight.
• Meanwhile, prepare the crispy fried shallots. Heat ¼ cup vegetable oil over medium heat. Add shallots and cook, stirring, until they turn golden brown, about 5-10 minutes. Use a slotted spoon to remove the shallots to a paper towel-lined plate (theyll crisp up as they cool). Set aside.
• Prepare the nuoc cham sauce. Combine all the ingredients of the nuoc cham sauce in a small bowl.
• When the meat is done marinating, preheat a grill pan over medium high heat (or an actual grill) and thread the pork onto skewers.
• Grill the pork skewers for 3-5 minutes per side, until cooked through and lightly charred. Remove pork from skewers and set aside.
• Build the lettuce wraps. Place 2 pieces of pork inside a piece of lettuce. Top with 2 mint leaves, 2 thai basil leaves, carrot matchsticks, cucumber slices, 2-3 slices of thai bird chiles, crispy fried shallots, and a small drizzle of nuoc cham sauce. Serve with lime wedges.