Green-wrapped Flavor Bundles

Filling
1/2 pound boneless lean port or lean ground pork
1 T. tamarind pulp, dissolved in 1/4 c. warm water
3 T. peanut or vegetable oil
1/2 c. chopped shallots
3 T. minced garlic
2 T. palm or brown sugar
1 or 2 T. fish sauce
1/2 to 1 tsp. salt, to taste
1 T. minced ginger
2 T. dry-roasted peanuts, finely chopped

Wrapping and topping
about 30 pieces Thai-style pickled cabbage, or Bibb or other tender leaf lettuce leaves
1 stalk lemongrass
2 T. minced ginger
2 to 3 scallions, trimmed and minced
1/2 c. chopped coriander leaves and stems

If not using ground pork, cut the port into small cubes and then mince to even consistency. Set aside. Place a sieve over a bowl and press the dissolved tamarind through the sieve; discard the pulp. Set the tamarind juice aside.

Heat a wok over high heat. Add the oil and, when it is hot, add the shallots and garlic. Stir-fry until golden, then add the pork and stir-fry until it has all changed color, about 4 minutes. Add the sugar, the tamarind juice, the fish sauce, and salt and cook until the liquids have almost evaporated, about 5 minutes. Add the ginger and peanuts and stir-fry for another minute. The mixture should be the consistency of paste and somewhat salty tasting. Adjust seasonings if you wish. Remove from the wok and let cool. You will have about 1.5 cups filling. (Can be made ahead and stored in a sealed container in the refrigerator for up to 3 days.)

To make a flavor package, put a leaf of pickled cabbage or lettuce on the palm of one hand, then scoop up a scant tablespoon of the filling and place it on the leaf. Sprinkle on a pinch of minced lemongrass, a little ginger, a pinch of scallions, and another of coriander. Fold the leaf over to make a bundle, or leave it open, like a filled cup, and place on a platter. Repeat with the remaining ingredients and greens. Or instead, serve these roll-your-own style. Makes about 2 dozen.

from Hot Sour Salty Sweet by Alford and Duguid


I often include dry-roasted grated coconut (not the sweetened kind!) and sometimes tiny lime wedges as additional toppings. Served tonight with lettuce-wrapped salmon (including a leaf of Asian basil in the wrapping of each), and leftover Javanese sambal, from Sunday's dinner that included sweet chili grilled chicken.