Thai Larb Lettuce Wraps 泰式辣生菜包

菜谱9.31K

用料

Ground pork 猪肉碎	1 lb
Garlic(sliced) 蒜切薄片	8
Sugar 糖	3 tbsp
Fish Sauce 鱼露	4 tbsp
Thai chiles/Serrano peppers 泰国小红椒	3
Red onion(sliced) 红洋葱切片	2 cup
Mint leaves(sliced) 薄荷叶切片	½ cup
Thai basil leaves(sliced) 泰国罗勒叶	½ cup
Cilantro 香菜	½ cup
Lime juice 青柠檬汁	4 tbsp
Peanuts(roasted and chopped) 花生烤熟切碎	4 tbsp
Vegetable oil 蔬菜油	2 tbsp
Lettuce leaves 生菜叶	for serving
Salt 盐	TT
Pepper 黑椒粉	TT

Thai Larb Lettuce Wraps 泰式辣生菜包的做法

In a pan heat the oil and cooke the garlic and one chile until fragrant-add the pork. Continue cooking and add 1 tbsp of sugar and 1 tbsp of fish sauce. Cook until no pink remains, about 5 minutes. Season with salt and pepper and set aside. 锅中放油，将蒜和一根泰椒煸香后倒入猪肉碎断生，加入1小勺糖和1小勺鱼油，猪肉碎完全变色后，加入盐和黑椒粉调味。
Stir together the lime juice, remaining sugar, fish sauce, the last two chiles and a tbsp. of water. 将青柠汁，剩余的糖、鱼油、和2根泰椒及1小勺的水一起加入搅拌均匀。
Once the pork is room temperature, add the sauce, the onion and all the herbs. Combine together well. 当猪肉碎放凉至室温后，加入酱料，洋葱和所有的香料，拌匀。
Serve in lettuce leaves, garnished with peanuts and cilantro leaves. 用生菜叶包着炒好的猪肉碎吃，加花生碎和香菜叶装饰。