Thai Pork Lettuce Wraps

Name: Thai Pork Lettuce Wraps
Yield: Serve 6 as an appetizer or 4 as a main course
Cuisine: Asian, Thai
Ingredients: 1 , pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks (see note); 2 1/2 tablespoons, fish sauce; 1 tablespoon, white rice (see note); 1/4 cup, low-sodium chicken broth; 2 , medium shallots, peeled and sliced into thin rings (about 1/2 cup); 3 tablespoons, juice from 2 limes; 2 teaspoons, sugar; 1/4 teaspoon, red pepper flakes; 3 tablespoons, roughly chopped fresh mint leaves; 3 tablespoons, roughly chopped fresh cilantro leaves; 1 head, Bibb lettuce, washed and dried, leaves separated and left whole

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Appears in Cook's Illustrated September/October 2009, America's Test Kitchen TV

Making larb moo, a light but flavorful Thai specialty, requires keeping the pork tender and juicy.

SERVESServe 6 as an appetizer or 4 as a main course

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WHY THIS RECIPE WORKS

To get uniform, moist pieces of meat in our take on larb moo, we chopped pork in the food processor and then marinated it in a little fish sauce so that it would retain moisture during cooking. To refine the pork's taste, we added sugar to ...

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