Envelopes of salad leaves with grilled pork – a detailed recipe cooking. 
Time: 40min plus pickling time Difficulty: easy Servings: 6 servings per as snacks Recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 700 gr. thin boneless pork cutlets
- 4 minced cloves of garlic
- 2 tbsp. l finely chopped fresh lemongrass
- 2 finely chopped shallots
- 1/4 Art. brown sugar
- 3 tbsp. l fish sauce
- 2 tbsp. l soy sauce
- 2 tbsp. l vegetable oil plus some more for lubrication
- Salt and ground black pepper
For sauce and toppings:
- 1/2 tbsp. fresh lime juice
- 2 tbsp. l fish sauce
- 3 tbsp. l granulated sugar
- Salt
- 1 tbsp. l grated carrots
- 1 tsp Asian chili sauce, for example, Sambal olek
- 1 minced clove of garlic
- 1 head of Boston lettuce (separate leaves)
- 1/2 bunch mint
- 1/2 bunch of basil
- 1/2 bunch cilantro
- 1 thinly sliced English cucumber
- 1 red peeled and thinly sliced red jalapeno pepper
- 1 tbsp. prepared fried shallots, green onions or onions
- 1 pack asian shrimp chips
Recipes with similar ingredients: pork, Boston salad, pepper jalapenos, shallots, garlic, soy sauce, fish sauce, lime juice, brown sugar, lemon grass, carrots, cucumbers, basil, cilantro, mint
Recipe preparation:
- Prepare the pork: Mash the flat side of the knife garlic in a paste. Transfer it to a large bowl and mix with lemongrass, shallots, brown sugar, fish sauce, soy sauce, vegetable oil, and salt and pepper, taking them 1/2 tsp. Add the pork and stir until it is coated. marinade. Cover and refrigerate for 2 hours or on night.
- Prepare the sauce: Whisk the lemon in a small bowl. juice, fish sauce, granulated sugar, 1/2 tsp. salt and 1/4 tbsp. water. Add carrots, chili sauce and garlic. Preheat the grill to high temperature. Lubricate it with vegetable oil. Take out marinade pork and grill until bright stripes appear, 3-4 minutes from each side. Lay on a cutting board and give stand for 5 minutes, then cut into strips. Lay out the pork and lettuce on a dish, add herbs, cucumber, jalapenos and fried shallots. Collect lettuce leaves and lettuce Serve them with carrot sauce and shrimp chips.
