Asian Pork Lettuce Wraps

• 1 1/4 cups white rice
• 2 teaspoons vegetable oil, plus more for brushing
• 1/4 cup low-sodium soy sauce
• 1 tablespoon Sriracha (Asian chile sauce), plus more for drizzling
• 1 1/2 teaspoons grated peeled ginger
• 1 large pork tenderloin (about 1 1/4 pounds), halved lengthwise
• 2 carrots, diced
• 1/2 English cucumber, diced
• 2 tablespoons fresh lime juice, plus wedges for serving
• 2 teaspoons packed light brown sugar
• 12 large Bibb or Boston lettuce leaves
• Chopped fresh cilantro, for topping

1. Combine the rice and 1 1/2 cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes.
2. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes.
3. Uncover and transfer to a large bowl to cool slightly.
4. Preheat a large grill pan or grill over medium heat and brush with oil.
5. Combine 2 tablespoons soy sauce, the vegetable oil, 1 1/2 teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork.
6. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness.
7. Transfer to a cutting board and let rest 5 minutes; thinly slice.
8. Stir the remaining 2 tablespoons soy sauce, 1 1/2 teaspoons Sriracha and teaspoon ginger into the rice.
9. Add the carrots, cucumber, lime juice and brown sugar and toss.
10. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha.
11. Serve with lime wedges.
12. Photograph by Antonis AchilleosProtein:

white rice, vegetable oil, soy sauce, sriracha, ginger, pork tenderloin, carrots, cucumber, lime juice, brown sugar, boston lettuce leaves, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/asian-pork-lettuce-wraps.html (may not work)