Thai Pork Lettuce Cups with Cucumber + Herbs (Edit recipe)

This recipe can easily be made in under 30 minutes and is perfect to serve for a crowd or a quick weeknight family meal. Not only is it delicious, but it's also healthy and includes our collagen-rich bone broth. This recipe was created by our friend Ashley over at Local Haven.

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	421
Fat:	35 g
Carbohydrates:	4 g
Protein:	20 g
Cholesterol:	81 g
Sodium:	775 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 4

Ingredients

Chile Ground Pork

1 Tbsp Coconut Oil
1 Shallot, chopped
4 Garlic, cloves, finely chopped
1 Tbsp Thai Chili Paste
1 lb Ground Pork
1 Tbsp Fish Sauce
1 Tbsp Soy Sauce, or tamari
1 cup Frontier Blend Bone Broth, Bonafide Provisions
2 tsp Rice Vinegar, (optional)

Lettuce Cups

1 head Butter Lettuce, washed and separated into individual leaves
1 Cucumber, halved and thinly sliced
1 raw Serrano, thinly sliced
2 Green Onion (Scallion), thinly sliced
1 Lime, sliced into wedges
fresh Basil, cilantro, mint, Fresh
Thai Chili Paste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium skillet over medium heat, melt coconut oil and then add shallot and garlic. Cook for about 4 minutes until the shallot has softened.
Increase the heat to medium-high and add the pork and chili paste. Cook, stirring occasionally until the pork is almost cooked through.
Add fish sauce and soy sauce and cook until the moisture in the skill is evaporated.
Pour in the bone broth, reduce the heat to a simmer and cook, stirring occasionally until the liquid is evaporated, about 15 minutes.
Remove the skillet from the heat and mix in the vinegar mixture. Taste and season with salt or more chili paste if needed.
Remove meat from the warm skillet to allow the meat to cool slightly, and the flavors to come together.
To serve, I like to set up different topping options for my guest to build their own. Start with a lettuce cup, fill with chile ground pork, top with cucumbers, scallions, peppers, fresh herbs and a bit of chili paste. Maybe a squeeze of lime juice.