Fabtabulous Thai Wraps

That title just rolls off the tongue doesn't it? These are great! The recipe starts to sound a bit complicated but it's really not. Just read the full set of instructions (a good tip for all recipes) before you start and it will be a breeze.

We found this from America's Test Kitchen but modified it slightly due to "ingredients on hand" (read: forgot to get something at the store). The most important thing we learned (it is an educational program) is the low quality of buying "ground pork". Going through this process to grind your own pork tenderloin tastes delicious, is not difficult, and is actually pink -- why is ground pork white in the store? Because it's fat. Not so yummy.

Ingredients:

• 1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks
• 2 1/2tablespoons soy sauce
• 1 tablespoon white rice
• 1/4 cup low-sodium chicken broth
• 2 medium shallots , peeled and diced (remember that most shallots come with two inside)
• 3 tablespoons juice from 2 limes
• 2 teaspoons sugar
• 1/4 teaspoon red pepper flakes
• 3 tablespoons roughly chopped fresh mint leaves
• 3 tablespoons roughly chopped fresh cilantro leaves
• 1 head Bibb lettuce , washed and dried, leaves separated and left whole

Instructions:

1. Place pork chunks on large plate in single layer. Freeze meat until firm and starting to harden around edges but still pliable, 15 to 20 minutes.
2. In the meantime, heat rice in small skillet over medium-high heat; cook, stirring constantly (or shaking/shifting the skillet), until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).
3. Place half of meat in food processor and pulse until coarsely chopped, 5 to six 1-second pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon soy sauce into ground meat and marinate, refrigerated, 15 minutes.
4. Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over pork; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1½ minutes longer. Transfer pork to large bowl; let cool 10 minutes.
5. Add remaining 1½ tablespoons soy sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves.

Serves 4.