Grilled Pork Lettuce Wraps

Ingredients

• 1 teaspoon asian chile sauce such as sambal oelek
• 0.5 bunch basil 
• 1 head boston lettuce separated
• 1 tablespoon carrots grated
• 0.5 bunch cilantro leaves 
• 1  cucumber english thinly sliced
• 2 tablespoons fish sauce 
• 3 tablespoons fish sauce 
• 1 clove garlic minced
• 4 cloves garlic minced
• 3 tablespoons granulated sugar 
• 6 servings kosher salt 
• 6 servings kosher salt and pepper freshly ground
• 2 tablespoons lemongrass fresh finely chopped
• 0.3 cup brown sugar light packed
• 0.5 cup juice of lime fresh
• 0.5 bunch mint leaves 
• 1.5 pounds pork chops boneless thin
• 1  jalapeno red seeded thinly sliced
• 1 cup fried shallots prepared
• 2  shallots finely chopped
• 1 bag asian shrimp chips 
• 2 tablespoons soya sauce 
• 2 tablespoons vegetable oil plus more for brushing

Equipment

• bowl
• knife
• whisk
• grill
• cutting board

Directions

1. Prepare the pork: Mash the garlic into a paste with the flat side of a knife.
2. Transfer to a large bowl and stir in the lemongrass, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 teaspoon each salt and pepper.
3. Add the pork and toss to coat. Cover and refrigerate 2 hours or overnight.
4. Whisk the lime juice, fish sauce, granulated sugar, 1/2 teaspoon salt and 1/4 cup water in a small bowl. Stir in the carrot, chile sauce and garlic.
5. Preheat a grill to high.
6. Brush the grill with vegetable oil.
7. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side.
8. Transfer to a cutting board and let rest 5 minutes, then cut into strips. Arrange the pork and lettuce on a platter; set out the herbs, cucumber, jalapeno and fried shallots for fixings. Assemble the lettuce wraps and serve with the carrot sauce and shrimp chips.