Indonesian Lettuce Cups


This easy, aromatic, and flavorful recipe works beautifully with pork or chicken, whichever you prefer. Soft, tender heirloom lettuce leaves make good wrappers for the tasty filling, so be sure to have plenty on hand. Adding just a small amount of the mixture to each leaf will make things less messy, but after all, this is finger food! The filling can be made a day ahead of time and refrigerated, covered. Bring to room temperature before serving.


1 tablespoon Toasted sesame oil
3/4 pound ground chicken or pork
1 1/2 tablespoons soy sauce
1 tablespoon Asian fish sauce
1 jalapeño pepper (finely diced, seeds optional)
2 cloves garlic (minced)
1 teaspoon Sugar
1 teaspoon Sriracha (Thai hot chili sauce)
1 1/2 cups basil leaves (cut into fine ribbons, chiffonade)
2 tablespoons fresh lime juice
7 ounces Earthbound Farm Organic Heirloom Lettuce Leaves (washed and dried)
1 avocado (pitted, peeled, and thinly sliced)
1/2 cup shelled pistachio nuts
  Thai sweet chili sauce


Heat the oil in a large skillet over medium-high heat and add the ground meat. Cook, stirring frequently, for 3 minutes. Then add the soy sauce, fish sauce, jalapeño, garlic, sugar, and Sriracha. Cook, stirring frequently, until the mixture is cooked through and the juices have almost evaporated, about 7 minutes. Remove the pan from the heat and stir in the basil and lime juice.

Arrange the lettuce leaves on a platter. Transfer the meat mixture to a bowl. To serve, spoon a tablespoon or two of the meat into the center of a lettuce leaf. Top with a slice of avocado, a sprinkling of pistachios, and a drizzle of sweet chili sauce. Fold the lettuce into a cup in your hand and enjoy!

Note: You’ll find Asian fish sauce, Sriracha sauce (in a plastic squeeze bottle with a chicken on the label) and Thai sweet chili sauce (such as Mae Ploy brand and others) in the Asian section of most well-stocked supermarkets.

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