CRISPY PORK LETTUCE WRAPS WITH TANGY CUCUMBER SALAD

Recipe by the Leek and the Carrot

When we make lettuce wraps, we tend to keep it super simple: just some delicious cooked meat + a fresh, crunchy veggie element of some kind. This makes for a fairly light meal. If you are having people over or feel you might need to bulk it up a bit, feel free to prepare some cooked rice to serve on the side or and inside the lettuce cup with the meat and cucumber salad.

Serves 2-4

Takes 20 minutes

Ingredients:

5 tablespoons olive oil, divided

1 large leek, cut into quarters lengthwise and thinly sliced

1 pound ground pork

1 teaspoon kosher salt

1/2 teaspoon red pepper flakes

4 cucumbers, thinly sliced

1/3 cup fresh thai basil leaves, whole or thinly sliced

2 tablespoons toasted sesame seeds

2 tablespoons rice wine vinegar

1 tablespoon fresh lime juice

1 tablespoon tamari

1 tablespoon maple syrup

2 teaspoons fish sauce

1-2 heads lettuce, leaves washed and separated

1 cup cooked white or brown rice, optional

Hot sauce, optional

Directions:

1. In a large heavy skillet, heat 2 tablespoons of olive oil over medium heat. Add the leek and cook until just beginning to brown. Add an additional tablespoon of olive oil along with the ground pork, salt, and red pepper flakes. Break up and cook over medium heat until well-browned and some crispy bits begin to form, 5-10 minutes. 

2. In a medium bowl, combine cucumbers, thai basil and sesame seeds. Add remaining 2 tablespoons olive oil, vinegar, lime juice, tamari, maple syrup, and fish sauce. Stir until sauce coats the cucumbers. 

3. To serve, pile meat and cucumbers (and rice if using) into lettuce leaves and eat with your hands. Add hot sauce if you desire a bit more of a kick.