cook's illustrated's tangy thai pork lettuce wraps

ingredients
all
1 lb pork tenderloin
trimmed of silver skin and fat, cut into 1-inch chunks
2 1/2 tbsp fish sauce
1 tbsp white rice
1/4 cup chicken broth
low-sodium
2 units medium shallots
peeled and sliced into thin rings
3 tbsp lime juice
from 2 limes
2 tsp sugar
preferrably palm sugar if available
1/4 tsp red pepper flakes
could also use minced bird's eye chili
3 tbsp fresh mint leaves
roughly chopped
3 tbsp fresh cilantro leaves
roughly chopped
1 head Bibb lettuce
washed and dried, leaves separated and left whole
1 tbsp kaffir lime leaf
finely cut into chiffonade, optional
hot sauce
optional, such as sambal
cookware
This is a tasty yet lean way to enjoy Thai food. Many thanks to Cook’s Illustrated for figuring this recipe out!
1
Place pork chunks on large plate in single layer. Freeze meat until it starts to harden around edges but is still pliable, about 15 to 20 minutes.
2
Place half of the meat in the food processor and pulse until coarsely chopped, using 5 to 6 1-second pulses. Transfer ground meat to a medium bowl and repeat with the remaining pieces. Stir 1 tablespoon fish sauce into ground meat and marinate for 15 minutes in the fridge.
3
Heat the rice in small skillet over medium-high heat and cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer the rice to a small bowl and cool for about 5 minutes. Grind the rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon of rice powder).
4
Simmer the broth in a 12-inch non-stick skillet over medium-high heat. Add the pork and cook, stirring frequently, until about half of the pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon of the rice powder over the pork; continue to cook, stirring constantly, until the remaining pork is no longer pink, 1 to 1.5 minutes longer. Transfer the pork to a large bowl and cool for about 10 minutes.
5
Add the remaining 1.5 tablespoons of fish sauce, remaining 2 teaspoons of rice powder, shallots, lime juice, sugar, red pepper flakes, mint, cilantro, and kaffir lime leaf (if using) to the pork; toss to combine. Serve with lettuce leaves and hot sauce on the side.
notes
Kaffir lime leaves can be stored in the freezer.