Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
When Local Roots asked me for a grilled lettuce recipe, I didn't even have to think twice about it. I knew straight away that I'd do a twist on larb, which is one of my favorite dishes. Though I'd usually recommend a firmer lettuce for this cooking method, there's something awesome about the smokiness from the grilling, combined with the butteriness of this lettuce that you just can't beat.
1 ea head lettuce
1 tsp grapeseed oil
tt kosher salt
1 lb ground pork
1 ½ Tbs grapeseed oil
1 tsp toasted sesame oil
3 ea garlic cloves
1 ea scallion
2 Tbs soy sauce
1 Tbs brown sugar
1 Tbs sambal oelek
1 tsp lime zest
1 tsp fish sauce
1 c sliced bok choy
½ c chopped cashews
½ bunch cilantro
1. If you have whole cashews, roughly chop. Finely mince or use a microplane to grate the garlic. Finely slice the scallion. Add the 1½ Tbs of grapeseed oil and sesame oil to a large skillet and place over medium high heat. Saute the garlic and scallions until they start to turn translucent, then add the pork, stirring to combine. Brown the ground pork, about 5-7 minutes.
2. While pork is browning, combine soy, brown sugar, sambal oelek, lime zest, and fish sauce in a small bowl. Set aside.
3. Place a grill pan over high heat. Slice the head of lettuce in half through the core. Brush cut side with grapeseed oil, and sprinkle with salt. Grill lettuce cut side down, until grill marks form, about 2 minutes. Make sure the heat is high, which will reduce cook time and prevent steaming.
4. Remove lettuce to a cutting board and cut out as much of the core of the lettuce as possible to separate the leaves.
5. When pork is browned, add bok choy and cashews, then add liquid mixture. Cook about 2 minutes until liquid has been absorbed.
6. Arrange lettuce cups on a plate, and fill with your pork mixture. Garnish with cilantro.
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