Thai Spicy Pork Lettuce Wrap (Laap Meuang)

Ease of preparation rating: Medium.

Yield: 4 servings

Ingredients

3 small dried chilies

1 teaspoon (5ml) Szechuan peppercorns

1 tablespoon (15ml) coriander seeds

½ teaspoon (3ml) fennel seeds

½ teaspoon (3ml) dried galangal

1 teaspoon (5ml) dried lemongrass

1 teaspoon (5ml) black peppercorns

¼ teaspoon (2ml) cumin seeds

1 star anise

½ teaspoon (3ml) ground nutmeg

½ teaspoon (3ml) ground mace

½ teaspoon (3ml) ground cardamom

1oz. (30g) garlic, peeled and chopped

2oz. (60g) Asian shallots, chopped

1 lb (450g) boneless pork loin, finely chopped with meat cleaver

3 tablespoons (45ml) canola oil

1 teaspoon (5ml) fish sauce

2 tablespoons (30ml) green onion, chopped

2 tablespoons (30ml) cilantro, chopped

2 tablespoons (30ml) mint, chopped

20 leaves of bibb or boston lettuce

Method

In a small frying pan, add dried chilies, Szechuan peppercorns, coriander seeds, fennel seeds, dried galangal, dried lemongrass, peppercorns, cumin seeds and star anise.

Heat over medium heat for 7-8 minutes to toast the spices.

Remove from heat and place in a spice grinder. Grind until powder is fine.

Remove from grinder and place in a mixing bowl.

Add ground nutmeg, mace and cardamom. Mix well.

Add pork and fish sauce, and mix until pork is seasoned all over.

Heat oil in a large frying pan over medium high heat.

Add garlic and shallots, and cook for 2-3 minutes.

Add seasoned pork, and cook for 7-8 minutes, or until pork is cooked all the way through, and liquid has reduced.

Mix the pork often with a spoon in order to break it into small pieces.

Add green onions, cilantro and mint, and cook for 2-3 minutes.

Remove from heat and spoon a small portion over each lettuce leaf.

Serve immediately.