salad was the best recipe I've tried. Very flavorful with plenty of heat. I linked the original recipe which calls for 2 lbs ground pork. Here is the recipe for the amount I made. Any leftover pork is great stirred into fried rice for lunch.
Thai Ground Pork Salad
Recipe By : Food & Wine
3/4 lb ground porksmall clove garlic, minced
1 Tbs shallots, minced
1 Tbs jalapeno, seeded and minced, plus sliced jalapeno for garnish
1 Tbs lime juice plus lime wedges, for serving
2 1/4 tsp Asian fish sauce
3/8 tsp light brown sugar
3/8 tsp Sriracha (chile sauce), plus more for serving
1 1/4 tsp vegetable oil
3 Tbs chopped cilantro
3 Tbs chopped mint
3 Tbs chopped basil
salt and freshly ground pepper
6 Tbs chopped salted peanuts
1 large head Boston lettuce, separated into leaves
1. In a bowl, mix the pork, garlic, shallots and minced jalapeno. In a small
bowl, whisk the lime juice, fish sauce, brown sugar and the 3/8 teaspoon of Sriracha.
2. 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 jalapenos. Serve with lime wedges, Sriracha
and lettuce for wrapping.
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http://www.foodandwine.com/recipes/thai-ground-pork-salad
Thai Ground Pork Salad
Recipe By : Food & Wine
3/4 lb ground porksmall clove garlic, minced
1 Tbs shallots, minced
1 Tbs jalapeno, seeded and minced, plus sliced jalapeno for garnish
1 Tbs lime juice plus lime wedges, for serving
2 1/4 tsp Asian fish sauce
3/8 tsp light brown sugar
3/8 tsp Sriracha (chile sauce), plus more for serving
1 1/4 tsp vegetable oil
3 Tbs chopped cilantro
3 Tbs chopped mint
3 Tbs chopped basil
salt and freshly ground pepper
6 Tbs chopped salted peanuts
1 large head Boston lettuce, separated into leaves
1. In a bowl, mix the pork, garlic, shallots and minced jalapeno. In a small
bowl, whisk the lime juice, fish sauce, brown sugar and the 3/8 teaspoon of Sriracha.
2. 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 jalapenos. Serve with lime wedges, Sriracha
and lettuce for wrapping.
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http://www.foodandwine.com/recipes/thai-ground-pork-salad