Pork and Lemongrass Meatballs in Lettuce Cups |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Nice Ingredients:
1 lb pork, ground |
1 stalk lemongrass, smashed with rolling pin then minced (bottom 5 inches only) |
1/4 cup shallot, chopped |
2 tablespoons cilantro, chopped |
2 tablespoons fish sauce (nouc nam or nam pla) |
2 teaspoons garlic, chopped |
1 tablespoon oil, veggie |
1 teaspoon sugar |
1/2 teaspoon white pepper |
1/4 teaspoon salt |
1 tablespoon lemongrass (bottom smashed and minced) |
1/4 cup lime juice |
1/4 cup fish sauce |
2 tablespoons cilantro, chopped |
2 tablespoons carrots, coarsely grated |
4 teaspoons brown sugar |
2 teaspoons serrano chilies, chopped (better yet thai chili) |
2 tablespoons oil, veggie |
1 head butter lettuce, leaves separated |
1 cucumber, thinly sliced (persian) |
Directions:
1. Meatballs: Chill port in freezer whild making lemongrass paste.
2. Combine lemongrass, salt and everything except pork to food processor.
3. Pulse until it is a paste.
4. Add chilled pork and pulse to blend.
5. Shape into 1 tbs size balls and place on rimmed baking sheet. Cover and shill at least 1 hour and up to 1 day.
6. DIPPING SAUCE: Place all in a small bowl and wisk until the sugar dissolves.
7. Heat oil in large skillet over medium heat. Add meatballs and brown until cooked through, turning occasionally. It will take about 15 minutes. Transfer to 1 side of large platter.
8. Arrange lettuce leaves and cucumber on the other side of the platter. Garnish with cucumber and drizzle dipping sauce over it all.
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