Thai Pork Lettuce Wraps

Based on America's Test Kitchen recipe. Serve with rice and steamed vegetables. First step: Prep tenderloin and stick in freezer; then assemble and prep other ingredients. You can make the toasted rice powder from scratch easily: Toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  lb  pork tenderloin
• 2 1⁄2 tablespoons fish sauce
• 3  teaspoons  toasted rice powder (kao kua)
•  white rice
• 1⁄4 cup low sodium chicken broth
• 1  small onions or 2  shallots
• 2  limes, juiced
• 2  teaspoons sugar
• 1⁄4 teaspoon red pepper flakes
• 3  tablespoons fresh mint leaves, chopped
• 3  tablespoons fresh cilantro leaves, chopped
• 1  head bibb lettuce, leaves separated but left whole

Directions

1. Trim pork of silver skin and fat. Cut in cubes and freeze in single layer until firm but still pliable (15 to 20 minutes).
2. Meanwhile, prepare rice powder if needed (if you're making it from scratch, toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle). Slice onion thinly. Assemble other ingredients.
3. Process partially frozen meat, 1/2 at a time, in food processor, pulsing 5-6 times until coarsely chopped. Stir 1 tablespoon fish sauce into ground meat and refrigerate 15 minutes to marinade meat.
4. Bring broth to simmer in 12-inch nonstick skillet over medium-high heat.
5. Add pork and cook 2 minutes, stirring. Add 1 teaspoon rice powder. Stir 1-1/2 minutes more until no longer pink.
6. Transfer pork to large bowl and cool 10 minutes. Add 1½ tablespoons fish sauce, remaining rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro.
7. Serve with lettuce leaves.