1 tablespoon coconut oil
1 pound lean ground pork
2 tablespoons minced shallot
1 tablespoon minced garlic
2 tablespoons minced red onion
2 tablespoons minced fresh mint
1 tablespoon minced scallion
1 tablespoon minced fresh cilantro
1 tablespoon minced seeded hot red chili
1 tablespoon freshly squeezed lime juice
1 tablespoon Red Boat fish sauce
12 large Boston lettuce leaves
4 mint sprigs, for garnish
1. Heat the oil in a large frying pan over medium heat. Add the pork, shallot, garlic and fry, stirring frequently, until the pork is crumbly and cooked through, about 8 minutes.
2. Remove from the heat and scrape into a mixing bowl. Add the onion, mint, scallion, cilantro and chili, stirring to blend. Add the lime juice and fish sauce and blend well. Taste and, if necessary, season with salt.
3. Place 3 lettuce leaves in the centre of each of four luncheon plates. Mound an equal portion of the pork mixture into the centre of each. Garnish with a mint sprig and serve
Recipe from author David Perlmutter.