Thai Ground-Pork Salad with Mint and Cilantro

• 1 bunch fresh cilantro with roots
• 1 bunch fresh mint
• 1/2 small head white or green cabbage (about 1 pound)
• 2 small shallots
• 10 ounces lean ground pork
• 3 to 4 tablespoons fresh lime juice
• 2 tablespoons bread crumbs
• 1 to 2 tablespoons Asian fish sauce (preferably naam pla)
• 1/8 teaspoon cayenne

1. Cut off and reserve roots from cilantro for Broiled Red Snapper with Tamarind Sauce .
2. Chop enough cilantro and mint leaves to measure 2 tablespoons each.
3. Discard tough stems from remaining cilantro and mint and arrange sprigs on a platter.
4. Cut cabbage lengthwise into 4 wedges and cut out core.
5. Arrange wedges on platter.
6. Thinly slice shallots lengthwise.
7. In a small saucepan with a fork stir together pork and 2 tablespoons lime juice and cover with cold salted water.
8. Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes.
9. In a sieve drain pork well and in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste.
10. Transfer pork salad to a serving bowl and put on platter.
11. Have guests serve themselves: Arrange sprigs of cilantro and mint on pieces of cabbage and spoon some pork salad on top.
12. Close cabbage around mixture to eat.

cilantro, mint, head white, shallots, lean ground pork, lime juice, bread crumbs, fish sauce, cayenne

Taken from www.epicurious.com/recipes/food/views/thai-ground-pork-salad-with-mint-and-cilantro-101785 (may not work)