Pork Lettuce Wraps with Grapefruit

Ingredients

• 4 servings bibb lettuce leaves for wrapping
• 1 teaspoon asian chili sauce hot (sambal oelek or sriracha)
• 2 teaspoons brown sugar dark packed
• 2 tablespoons fish sauce 
• 0.5 cup mint leaves fresh coarsely chopped
• 1 teaspoon ginger finely grated peeled
• 1 medium pink grapefruit 
• 0.5 pound ground pork lean
• 2 tablespoons juice of lime fresh
• 1 small onion red halved thinly sliced
• 3 tablespoons roasted peanuts salted chopped
• 2  scallions thinly sliced
• 3 tablespoons coconut or shredded unsweetened
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• knife

Directions

1. Mix the fish sauce, lime juice and brown sugar in a small bowl; set aside.
2. Lightly toast the coconut in a skillet over medium heat; cool. With a sharp knife, peel and segment the grapefruit, removing the white pith. Toss the segments in a bowl with the coconut, peanuts, mint, chili sauce and scallions.
3. Heat 1 tablespoon oil in a large skillet over medium heat.
4. Add the pork and cook, breaking it up, 4 to 5 minutes (do not brown).
5. Transfer the meat to a bowl and drain any excess liquid; set aside. Raise the heat to high, add the remaining 1 tablespoon oil to the skillet, then the ginger and red onion; cook to soften, about 1 minute.
6. Add the onion to the meat, pour in the fish-sauce mixture and gently toss.
7. Divide the pork mixture among lettuce leaves and top each with some of the grapefruit salad.
8. Photograph by Con Poulos