Grilled Pork Lettuce Wraps

Recipe printed from Jenn's Food Journey, adapted from Food Network Magazine

2 garlic cloves, finely minced
1/4 cup packed light brown sugar
2 Tablespoons fish sauce
3 Tablespoons low sodium soy sauce
2 Tablespoons vegetable oil
1 teaspoon Asian chile paste (Sambal Oelek is what I used)
1 pound thin, boneless pork chops
1-2 cups cooked Basmati rice
1 head green leaf lettuce, leaves separated (or Boston lettuce will work well too)
1/2 bunch fresh mint leaves
1/2 English cucumber, thinly sliced
1 jalapeno, thinly sliced


In a small bowl, mix together the garlic, sugar, fish sauce, soy sauce, vegetable oil, and chile paste until combined.  Place the pork in a Ziploc bag, pour the marinade over it, seal, and refrigerate for 2 hours or overnight.

Preheat your grill to high and brush the grates with vegetable oil.  Remove the pork from the bag and discard the marinade.  Place directly over the fire for 3-4 minutes on each side.  Remember, these chops are thin, so they are going to cook quickly... try not to over cook them, it's easy to do when they are thin.  3-4 minutes a side is plenty of time, especially if the grill is nice and hot hot hot...I promise!  Remove the pork from the grill and transfer onto a cutting board.  Allow to rest for 5 minutes then cut into strips.

Here's how I assemble my lettuce wraps:  Lettuce leaf, topped with a spoonful of rice, topped by a cucumber slice, 1 or 2 mint leaves, 1 or 2 slices of jalapeno, pork slices and finally, a little (or a lot) Srircha.  Roll into sort of a cigar/burrito and devour!!