….and then I bought a pig.

….and then I bought a pig.

Well, to be clear it was a quarter of a pig. My husband and I are meat eaters (see: and then I bought a pig) but we are trying to eat cleaner, which means we look for meat that is hormone and antibiotic free. Our pig spent most of 2014 growing up on a sweet little farm in Suttons Bay called Delight of Life eating food that was free of nasty stuff and frolicking around with other pigs. I try not to think about the frolicking too much, for obvious reasons.

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Heather and Chad, the farmers, are as delightful as their farm…and their pig, for that matter. We have been experimenting with different pork recipes and my favorite so far is this one for Thai Pork Lettuce Wraps. The mint and basil smell so good when it is so cold outside and I am a big fan of Thai flavors, so there you go. We eat these on butter lettuce or any leaf that is big enough to hold a big mound of this yummy stuff.

1 pound ground pork
2 garlic cloves, minced
2 small shallots, minced
1 jalapeño, seeded and minced
Juice of 1 lime
2 tablespoons Asian fish sauce
1 teaspoon brown sugar
1 teaspoon Sriracha
1 tablespoon coconut oil
1/2 cup chopped mint
1/2 cup chopped basil

In a bowl, mix the pork, garlic, shallots, and jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and Sriracha.

Heat the oil in a skillet. Add the pork mixture and cook until no pink remains, 5 minutes. Remove from heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer to a bowl and stir in the herbs. Season with salt and pepper.