Pork & Peanuts in Lettuce Cups Recipe

In a 10- to 12-inch frying pan, stir coconut over medium-low heat until golden and crisp, 5 to 10 minutes. Remove from pan and set aside. Add oil to pan and place over medium heat. Add shallots, ginger, and garlic; stir often until shallots are soft, about 5 minutes. Add pork; stir until meat is crumbly and no longer pink, about 5 minutes. Spoon off and discard fat. Add lime juice, chopped mint, peanuts, coconut, chiles, and fish sauce to taste; mix to blend.

Pour into a dish and garnish with mint sprigs. Accompany with lettuce leaves. To eat, spoon warm meat mixture onto a leaf, then roll to enclose.

Yield: 8 to 10 appetizer or 4 or 5 entree servings.

Per Serving: 224 calories, 11 grams protein, 7.7 grams carbohydrates, 17 grams fat, 33 milligrams cholesterol, 42 milligrams sodium

Source: Sunset 1992 Recipe Annual (Sunset Publishing)
Reprinted with express written permission.