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Thai Pork Salad With Chilies and Mint
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| Serves 4| Hands-On Time: 25m | Total Time: 25m Ingredients | |
| 2 teaspoons | canola oil |
| 1 pound | ground pork |
| 5 tablespoons | Asian fish sauce |
| 3 teaspoons | sugar |
| 1/2 cup | fresh lime juice |
| 1 to 2 jalapeño or serrano chili peppers, seeded if desired and thinly sliced | |
| 2 small heads | Boston lettuce, torn into bite-size pieces (about 8 cups) |
| 1 small | shallot, thinly sliced |
| 2 medium | carrots, coarsely grated |
| 1 cup | fresh mint leaves |
| 1/4 cup | salted, roasted peanuts, chopped |
Directions
Heat the oil in a large skillet over medium-high heat. Add the pork and cook, breaking it up with a spoon, until no longer pink, 2 to 3 minutes. Add ¼ cup water, 1 tablespoon of the fish sauce, and 1 teaspoon of the sugar and cook, stirring, until the liquid is almost evaporated, 2 to 4 minutes more.
In a small bowl, stir together the lime juice, jalapeño peppers, and the remaining 4 tablespoons of fish sauce and 2 teaspoons of sugar.
Divide the lettuce among bowls, top with the pork mixture, shallot, carrots, mint, and peanuts, and drizzle with the lime dressing.
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