I love this dish because it's a lighter way to prepare something as heavy as braised meat. It's also an approachable way for people to cook with fish sauce.
Technique tip: Make sure to keep the braise covered to avoid drying out!
- One 5-pound pork shoulder
- Two 16-ounce bottles hard apple cider
- 1/4 cup toasted coriander seeds
- 1/4 cup toasted fennel seeds
- 2 tablespoons black peppercorns
- 1 cup soy sauce
- 1 cup brown sugar
- 1 tablespoon canola oil
- 6 dashes fish sauce
- 1 tablespoon lime juice
- 2 tablespoons pork braising liquid (recipe above)
- Butter lettuce leaves
- Mint leaves
- Basil leaves
- Cilantro leaves
For the braise:
1. Preheat oven to 300 F.
2. Combine the pork shoulder and all of the braising ingredients in a Dutch oven and cover. Braise for 4 hours, or until the pork can be pulled apart.
3. Let the pork cool slightly, then shred.
In a pan, heat up the canola oil on high and add the shredded pork. Sauté for 1 minute or until slightly crispy. Add the fish sauce, lime juice and braising liquid, and toss until the pork is glazed.
Spoon the meat into the lettuce cups and top with the fresh herbs. Repeat the process until you've made enough lettuce wraps (reserve remaining pork for leftovers).