¼ cup plus 1 tsp. sugar, divided
1∕8 tsp. kosher salt
½ cup white vinegar
Pinch red pepper flakes
1 medium carrot, peeled and julienned
2 shallots, thinly sliced
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
1 Tbsp. chopped jalapeno
1 Tbsp. lime juice
3 Tbsp. soy sauce
1 Tbsp. rice vinegar
1∕8 tsp. sesame oil
1∕8 tsp. cayenne pepper
1 tsp. fish sauce
1 lb. ground pork
2 Tbsp. minced fresh ginger
2 Tbsp. thinly sliced garlic
8 Bibb lettuce leaves
Chopped peanuts, for garnish
• In a small bowl, dissolve ¼ cup sugar and the salt in the white vinegar. Add the red pepper flakes, carrots and shallots and stir to coat. Set aside.
• In another bowl, stir together the cilantro, mint, jalapeno and lime juice. Set aside.
• In another small bowl, combine the soy sauce, rice vinegar, the remaining 1 teaspoon sugar, sesame oil, cayenne pepper and fish sauce. Stir until the sugar is dissolved and set aside.
• In a large skillet over medium heat, saute the pork, ginger and garlic, until the pork is no longer pink, about 6 minutes, breaking up the pork into crumbles. Remove from heat. Drain the fat from the skillet and discard. Return the skillet to medium heat and add the soy sauce mixture. Saute another 2 minutes, stirring to coat the meat. Set aside and let cool.
• Place the cooled pork into a large serving bowl, draining off any excess liquid. Add the herb-lime juice mixture and toss to combine.
• Meanwhile, drain and discard the liquid from the carrot mixture. Toss the carrot mixture with the pork.
• To serve, spoon ¹∕³ cup pork mixture into each lettuce leaf and garnish with chopped peanuts.