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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