Chef ’ � T�� Ch�i��
Grilled Pork Lettuce Wraps Ingredients : For the Pork :
• 40 cloves garlic , minced
• 2 finely chopped fresh lemongrass
• 40 shallots , finely chopped
• 4 cups packed light brown sugar
• 2 cups fish sauce
• 2 cups soy sauce
• 2 Tbsp vegetable oil , plus more for brushing
• Kosher salt and freshly ground pepper
• 2 five lbs pork loins For the Sauce and Fixings :
• 5 cups fresh lime juice
• 2 cups fish sauce
• 2 cups granulated sugar
• Kosher salt
• 1 Tbsp grated carrot
• 3 Tbsps Asian Chile sauce , such as Sriracha
• 10 clove garlic , minced
• 10 head Boston lettuce , leaves separated
• bunch mint
• bunch basil
• bunch cilantro
• 10 English cucumber , thinly sliced
• 10 red jalapeno pepper , seeded and thinly sliced
• 10 cup prepared fried shallots , scallions or onions
• 1 bag Asian shrimp chips
Directions : Prepare the pork : Add garlic , lemongrass , shallots , brown sugar , fish sauce , soy sauce , vegetable oil and 1 / 2 teaspoon each salt and pepper to the blender . Blend till smooth . Rub the pork and toss to coat . Cover and refrigerate overnight or over the weekend .
Make the sauce : Whisk the lime juice , fish sauce , granulated sugar , 1 / 2 teaspoon salt and 1 / 4 cup water in a small bowl . Stir in the carrot , chile 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 the pork and lettuce on a platter ; set out the herbs , cucumber , jalapeno and fried shallots for fixings . Assemble the lettuce wraps and serve with the carrot sauce and shrimp chips .
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Chef ’ � T�� Ch�i��
BAYLOR CARROLLTON 4333 N . Josey Ln ., Plaza II , Ste , 302 Carrollton , TX 75010
972-394-8844 www . texasmedicine . com
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2012 Summer 2013
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