- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 teaspoons packed dark brown sugar
- 3 tablespoons shredded unsweetened coconut
- 1 medium pink grapefruit
- 3 tablespoons chopped roasted salted peanuts
- 1/2 cup coarsely chopped fresh mint
- 1 teaspoon hot Asian chili sauce (sambal oelek or sriracha)
- 2 scallions, thinly sliced diagonally
- 2 tablespoons vegetable oil
- 1/2 pound lean ground pork
- 1 teaspoon finely grated peeled ginger
- 1 small red onion, halved and thinly sliced
- Romaine or Bibb lettuce leaves, for wrapping
Mix the fish sauce, lime juice and brown sugar in a small bowl; set aside.
Lightly toast the coconut in a skillet over medium heat; cool. With a sharp knife, peel and segment the grapefruit, removing the white pith. Toss the segments in a bowl with the coconut, peanuts, mint, chili sauce and scallions.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the pork and cook, breaking it up, 4 to 5 minutes (do not brown). Transfer the meat to a bowl and drain any excess liquid; set aside. Raise the heat to high, add the remaining 1 tablespoon oil to the skillet, then the ginger and red onion; cook to soften, about 1 minute. Add the onion to the meat, pour in the fish-sauce mixture and gently toss.
Divide the pork mixture among lettuce leaves and top each with some of the grapefruit salad.
Photograph by Con Poulos