Lemongrass Pork Meatball Lettuce Wraps

Ingredients

• 150 g ground pork, about 15–20% fat
• 0.3 tsp fine sea salt
• 1 stalk lemongrass, tender inner part, finely minced
• 1 tsp fresh galangal, finely grated
• ½ tsp fresh ginger, finely grated
• 1 tsp gluten-free fish sauce
• 1 tbsp gluten-free rice vinegar
• ½ lime, juiced
• 1 tsp olive oil
• 4 butter lettuce, large leaves
• ½ cucumber, cut into thin matchsticks
• 6 fresh Thai basil, leaves, torn

Method

1. Mix pork with salt, lemongrass, galangal, ginger, and fish sauce.
2. Shape into small meatballs; chill briefly until they hold together.5 min timer
3. Sear in hot olive oil, turning until browned on every side.
4. Cover and cook until the centers reach 160°F; rest briefly.5 min timer
5. Stir vinegar and lime juice together; spoon over lettuce and cucumber.
6. Nestle meatballs into leaves and finish with basil and dressing.