1 head iceburg lettuce 1 Tablespoon peanut oil 1 small onion, finely chopped 1 red chile pepper, seeded and minced 1-1/2 cups ground pork 3 Tablespoons gf soy sauce 1 teaspoon brown sugar 1 Tablespoon Roasted Red Chili Paste* 3 large basil leaves, coarsley torn
Separate lettuce leaves, wash and shake dry. Turn upside down and let chill. Heat oil in a wok or skillet over high heat. When hot, add onion and chile and toss for 30 seconds. Add pork and toss and cook for 8 minutes or until browned and crisp. Add soy sauce, sugar, chili paste and basil leaves; tossing and cooking for 2-3 more minutes. Scoop a couple of spoonfuls of pork mixture inside cupped lettuce leaves. Roll up and eat with hands.