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These satisfying lettuce cups are filled with ground pork—cooked in a delightfully umami-rich sauce of sweet chili, soy sauce, and more—and jasmine rice studded with tender sweet peppers.
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Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Halve, peel, and medium dice the onion. Cut off and discard the root ends of the lettuce; separate the leaves. Roughly chop the peanuts. In a bowl, combine the sweet chili sauce, soy sauce, worcestershire sauce, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
In a medium pot, combine the rice, sliced peppers, a big pinch of salt, and 2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion and sautéed aromatics (carefully, as they may splatter); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until the pork is browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
Serve the lettuce leaves, pepper rice, cooked pork, and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy!
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