Name: Crispy Thai Pork with Cucumber Salad
Yield: 4 Servings
Ingredients: 1/2 English hothouse cucumber, halved lengthwise, thinly sliced crosswise; 1 shallot, thinly sliced; 2 red or green Thai chiles, with seeds, thinly sliced, divided; 1/2 cup fresh lime juice, divided; Kosher salt; 3 tablespoons vegetable oil; 6 garlic cloves, thinly sliced; 1 pound ground pork; Freshly ground black pepper; 1/4 cup low-sodium chicken broth; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon fish sauce (such as nam pla and nuoc nam); 2 teaspoons light brown sugar; 1 cup fresh basil leaves; 1/2 cup fresh cilantro leaves; 1/2 cup fresh mint leaves; 2 heads Bibb lettuce, leaves separated; Steamed white rice and lime wedges (for serving)

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Danielle Walsh

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.

Recipe notes