August 31, 2018
Time for Thai! These Whole30 lettuce cups infuse a pork filling with traditional flavors like ginger, lime, fish sauce, and jalapeño, and keep your meal light with crunchy greens that stand in for taco shells. Be sure to prep in advance—the meat tastes best after it’s been marinating for at least four hours.
Yield: 4 to 5 servings
Active Time: 15 minutes
Total Time: 8 hours and 35 minutes
For the marinade:
2 oranges, zested and juiced
1 lime, zested and juiced
¼ cup Yai’s Thai Ginger Lime Hot Sauce
¼ cup water
2 tablespoons coconut aminos sauce
2 tablespoons chopped cilantro
1 teaspoon fish sauce
1 teaspoon garlic powder
½ teaspoon sea salt
1 to 1 ½ pounds pork tenderloin
1 tablespoon coconut oil
For the lettuce cups:
8 to 10 Boston lettuce leaves
½ cup chopped mixed herbs (basil, mint, and cilantro)
Green onions, chopped
Yai’s Thai Almond Sauce
Make the marinade:
Add fruit juice and zest, hot sauce, water, coconut aminos sauce, cilantro, fish sauce, garlic powder, and salt to a large bowl; whisk.
Make the lettuce cups:
Trim pork and cut into 1-inch cubes; add to the bowl with marinade and toss. Wrap with plastic and refrigerate 4 to 8 hours.
Add coconut oil to a cast-iron skillet over medium-high heat. Pour in pork and marinade; cook until no longer pink, about 5 to 7 minutes.
To assemble, scoop pork into a lettuce leaf, then top with herbs, green onions, chopped almonds, and a drizzle of almond sauce; repeat with remaining lettuce leaves.
Recipe credit: Angela Gaines
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