Fresh and Spicy

Thai Lettuce Wrap

.    2 pounds ground pork
.    2 garlic cloves, minced
.    2 small shallots, minced
.    1 large jalapeño, seeded & minced, plus sliced jalapeño for garnish
.    Juice of 1 lime, plus lime wedges, for serving
.    2 tablespoons Asian fish sauce
.    1 teaspoon light brown sugar
.    1 teaspoon Sriracha (chile sauce), plus more for serving
.    1 tablespoon vegetable oil
.    1/2 cup chopped cilantro
.    1/2 cup chopped mint
.    1/2 cup chopped basil
Salt and freshly ground pepper
.    1 cup chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves

 In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha.

In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.

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