Pork and Lemongrass Meatballs in Lettuce Cups

Ingredients for Pork and Lemongrass Meatballs in Lettuce Cups

• 450g pork mince

• 1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced

• 30g chopped shallots

• 2 cucharadas de cilantro fresco picado

• 2 cucharadas de salsa de pescado (como nam pla o nuoc nam)

• 2 dientes de ajo, picados

• 1 cucharada de aceite vegetal

• 1 cucharadita de azúcar

• 1/2 teaspoons ground white pepper

• 1 lemongrass stalk

• 60ml de jugo de lima fresco

• 1/4 cup fish sauce

• 2 cucharadas de cilantro fresco picado

• 2 tablespoons coarsely grated carrot

• 4 teaspoons (packed) golden brown sugar

• 2 teaspoons minced green Thai chilli or serrano chilli with seeds

• 2 cucharadas de aceite vegetal

• 1 head of butter lettuce, leaves separated

• 1 small persian cucumber, thinly sliced

• Ingredient info: Fish sauce can be found in the Asian foods section of many supermarkets.

Chill pork in freezer while making lemongrass paste. Combine lemongrass, 1/2 teaspoons salt, and remaining ingredients in processor; pulse until paste forms. Add chilled pork; pulse to blend. Shape into 24 balls (each about 1 tablespoon ful). Place on rimmed baking sheet. Cover; chill at least 1 hour and up to 1 day.

Cut bottom 3 inches from lemongrass. Smash with rolling pin, then mince. Measure 1 tablespoon and place in small bowl (reserve the rest for another use). Add lime juice, fish sauce, coriander, carrot, sugar, and chilli to bowl; whisk until sugar dissolves.

Heat oil in large skillet over medium heat. Add meatballs; brown until cooked through, turning occasionally, about 15 minutes. Transfer to 1 side of large platter.

Arrange lettuce leaves and cucumber on platter with meatballs. Allow guests to place meatballs in leaves, garnish with cucumber, and drizzle dipping sauce over.

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