I didn't have a clue what to make for dinner last evening. I wasn't hungry and I wasn't really craving anything. So when Ann sent me an email in the morning asking if we could have pork lettuce wraps for dinner, I was totally jazzed at not having to think about dinner. The figuring out dinner part is the hard part; the execution is always the easy part.
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| Pork Larb Lettuce Wraps |
Last week, I made shrimp larb for dinner and I thought I would reprise that with pork this week. While Ann was off at a meeting, I went out to the garden and picked Thai basil and mint, whose leaves I mixed with cilantro leaves and very thinly sliced red onion in a bowl. And then I sliced some shallots, some Thai chiles, and minced some garlic. The final step in getting set was to mix some lime juice, brown sugar, fish sauce, and Thai chiles to make a sauce to drizzle over the wraps.
When Ann texted me to say she was coming home, I browned the shallots hard in a pan, then threw in a bunch of minced garlic and sliced chiles. Next went in the pork, a touch of brown sugar, and a splash each of fish sauce and water. When the pork was cooked through, I removed it carefully to the bowl containing the herbs and red onion, and returned the liquid to the stove where I reduced it to a syrup and then poured it back over the pork.
I omitted the toasted rice powder: we're watching our carbs. We hate watching our carbs but it is working. I could kill for a bowl of pasta now after three months of low-carbing it!
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