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| Course: Main Course
Main Ingredient: Pork Amount Per Serving Calories: 176.8 Fat: 39 Cholesterol: 73.7 mg Sodium: 956.0 mg Carbohydrate: 9.4 g Fiber: 2.1 g Protein: 25.5 g Source: www.food.com Prep20 Min Cook15 Min Total35 Min Serves Ingredients 1 lb pork tenderloin 2 1/2 tablespoons fish sauce 3 teaspoons toasted rice powder (kao kua) white rice 1/4 cup low sodium chicken broth 1 small onions or 2 shallots 2 limes juiced 2 teaspoons sugar 1/4 teaspoon red pepper flakes 3 tablespoons fresh mint leaves chopped 3 tablespoons fresh cilantro leaves chopped 1 head bibb lettuce leaves separated but left whole Directions | Numbered... 1 Trim pork of silver skin and fat. Cut in cubes and freeze in single layer until firm but still pliable (15 to 20 minutes). 2 Meanwhile, prepare rice powder if needed (if you're making it from scratch, toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle). Slice onion thinly. Assemble other ingredients. 3 Process partially frozen meat, 1/2 at a time, in food processor, pulsing 5-6 times until coarsely chopped. Stir 1 tablespoon fish sauce into ground meat and refrigerate 15 minutes to marinade meat. 4 Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. 5 Add pork and cook 2 minutes, stirring. Add 1 teaspoon rice powder. Stir 1-1/2 minutes more until no longer pink. 6 Transfer pork to large bowl and cool 10 minutes. Add 1½ tablespoons fish sauce, remaining rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro. 7 Serve with lettuce leaves. |
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