Prep Time: 10 Minutes
Cook Time: 25-35 Minutes
Approx. Total/Net Carbs for Entire Dish:
12 g / 11 g
1 lb ground pork
1 tbsp grated ginger
1 tbsp garlic, finely chopped
1 tbsp chilli paste
1/2 stick lemongrass, grated or finely chopped
1 tsp Thai 7-spice
1/4 tsp ground cardamon
3-4 spring onions, finely sliced
1 tbsp fish sauce
Juice of one lime
1/2 handful fresh coriander, roughly chopped
4 large romaine lettuce
Tips & Substitutions
How to Work with Lemongrass Chop off the bottom root and cut off the leaves (about two thirds of the plant’s upper length). Peel away any dry, papery, or bruised outer layers
For Infusing into Wet Dishes: You can either leave the lemongrass as is or peel away the tough outer layer to reach the white core. Release the fragrant oils by roughly chopping the lemongrass into 2-3 inch long pieces (or whatever will fit into your dish) and bruising it (roll over it with a rolling pin, smash it with the back of the knife or a heavy skillet, etc.) Before you eat your dish make sure to get these pieces of lemongrass out as they will be supremely unpleasant to eat.
For Dry Dishes: Peel away the tough outer layers until you reach the white core. This part should be more tender and flexible. You can either chop this finely, mash with a mortar and pestle, whiz it in a food processor, or grate it into your dish. Since this lemongrass will be staying in the dish the goal here is to break it down as finely as possible so you don’t have any stringy, tough bits.
Romaine: Cos or iceberg lettuce
Thai 7 Spice: Chinese 5 spice
In a large frying pan, sauté ground pork in oil of choice until golden-brown. Making sure to break apart any large chunks as you go.
Add chili paste, lemongrass, 7-spice, and cardamon and continue frying until dark brown.
Add spring onion, fish sauce, lime juice, coriander and stir until fragrant, 1-2 minutes.
Spoon mixture into lettuce leaves and serve!