Vietnamese Pork Lettuce Wraps

• 1/2 cup white vinegar
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 medium carrots, julienned
• 1/2 medium onion, cut into thin slices
• 1 pound ground pork
• 1 tablespoon minced fresh gingerroot
• 1 garlic clove, minced
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon mirin (sweet rice wine)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon fish sauce, optional
• 8 Bibb lettuce leaves
• 1/2 English cucumber, finely chopped
• 1 small sweet red pepper, finely chopped
• 3 green onions, chopped
• 1/2 cup each coarsely chopped fresh basil, cilantro and mint
• 1 jalapeno pepper, seeded and finely chopped
• 1/4 cup salted peanuts, chopped
• Hoisin sauce
• Lime wedges

1. In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes.
2. In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce.
3. To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

white vinegar, sugar, salt, carrots, onion, ground pork, fresh gingerroot, garlic, soy sauce, mirin, salt, pepper, fish sauce, cucumber, sweet red pepper, green onions, fresh basil, pepper, peanuts, hoisin sauce, wedges

Taken from www.tasteofhome.com/recipes/vietnamese-pork-lettuce-wraps/ (may not work)