Ba-Nam's Nem Nuong With Nuoc Leo Sauce

• 2 ounces pork fat
• 1 pound lean pork
• 1 teaspoon sugar
• 1 teaspoon finely minced garlic
• 1/2 teaspoon ground black pepper
• 2 to 3 tablespoons peanut oil
• 2 tablespoons tuong
• 2 tablespoons water
• 2 tiny hot green or red chili peppers
• 1/2 cup unsalted peanuts, finely chopped
• 1 package banh trang rice papers
• 1 cucumber, unpeeled, thinly sliced
• 1 bunch mint, thick stems removed
• 1 bunch coriander, thick stems removed
• 1 head Boston lettuce, leaves separated

1. Have butcher grind pork and pork fat together very fine, or do it yourself in a food processor.
2. Mix sugar, garlic and pepper with pork and set aside, covered and refrigerated, for a few hours or overnight.

pork fat, lean pork, sugar, garlic, ground black pepper, peanut oil, tuong, water, peppers, unsalted peanuts, papers, cucumber, mint, coriander, boston lettuce

Taken from cooking.nytimes.com/recipes/9979 (may not work)