Thai Pork Lettuce Cups with Cucumber + Herbs

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.

INGREDIENTS

Chile Ground Pork

• 1 tablespoon coconut oil
• 1 shallot, chopped
• 4 garlic cloves, finely chopped
• 1 tablespoon fermented chili paste
• 1 pound ground pork
• 1 tablespoon fish sauce
• 1 tablespoon tamari or soy sauce
• 1 cup Bonafide Provisions Frontier Bone Broth
• 2 teaspoons rice vinegar *optional

Lettuce Cups

• 1 head of Butter Lettuce, washed and separated into individual leaves 
• 1 English cucumber, halved and thinly sliced
• 1 serrano pepper, thinly sliced 
• 2 scallions, thinly sliced 
• 1 lime, sliced into wedges
• Fresh basil, cilantro, mint
• Chili fermented paste or another fermented hot sauce

INSTRUCTIONS

1. 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.
2. Increase the heat to medium-high and add the pork and chili paste. Cook, stirring occasionally until the pork is almost cooked through.
3. Add fish sauce and soy sauce and cook until the moisture in the skill is evaporated.
4. Pour in the bone broth, reduce the heat to a simmer and cook, stirring occasionally until the liquid is evaporated, about 15 minutes. 
5. Remove the skillet from the heat and mix in the vinegar mixture. Taste and season with salt or more chili paste if needed.
6. Remove meat from the warm skillet to allow the meat to cool slightly, and the flavors to come together.
7. 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.

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