Thai Ground Pork Salad or Laab

This dish is usually an appetizer at Thai restaurants, but I don't see why it couldn't be eaten as a meal.  When I first tried the wrap without the squirt of lime juice and Sriracha, I thought this recipe was a bit of a fail...  turns out it's one of those dishes where you really do need all the little extra stuff that comes with the dish.  The lime juice and hot sauce creates a spicy, tangy flavor; wrap that all in some cool lettuce is well...  incredibly addicting.  Between the Husband and I, we almost devoured a pound of meat each.

Thai Ground Pork Salad
(adapted from foodandwine)

ingredients

• 2lb ground pork
• 2 garlic cloves, minced
• 2 small shallots, minced
• 1 large jalapeño, minced
• Juice of 1 lime, plus more for serving
• 2 Tb Asian fish sauce
• 1 tsp brown sugar
• 1tsp Sriracha, plus more for serving
• 1 Tb vegetable oil
• 1/2 cup chopped silantro
• 1/2 chopped mint
• 1/2 cup chopped basil
• Salt & pepper
• 1 large leafy lettuce, separated

directions

1. In a bowl, mix the pork, garlic, shallots and minced jalapeños.  In a small bowl, whisk the lim juice, fish sauce, brown sugar and 1 tsp of Sriracha
2. In a skillet, heat the oil. Add pork mixture and cook over high heat, stirring to break up the meat. Cook until no pink remains. Remove from heat and stir in the lime juice mixture. Let stand for 5 minutes.
3. Transfer the meat to a bowl and stir in the herbs. Season with salt & pepper and top with sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.