These Whole30 and Paleo Vietnamese Lettuce Wraps are packed with fresh flavours and tender marinated pork. With a cook time of under 10 minutes, this is a great loss fuss dish you can prep in advance, and set out to let everyone assemble themselves
Cut the pork tenderloin into rounds, and then thinly cut those into 1 inch long thin slices.
In a high speed blender or nutribullet container combine the apple cider vinegar, lime juice, coconut aminos, fish sauce, shallot, ginger, garlic, dates and lemongrass and blend until completely smooth.
Pour the sauce over the pork and transfer to the fridge to marinate for a minimum of 1 hour but ideally overnight.
Prep the veggies. Using a julienne peeler, cut the carrot and cucumber into long thin matchstick sized pieces (or alternatively cut the cucumber and carrot into thin slices and then cut those into julienne sized pieces). Thinly slice the radish and chili. Lay the veggies out on a platter along with the thai basil and mint leaves.
To make the sauce, in a bowl stir together the fish sauce, vinegar, lime juice, diced chili and optional honey. Set aside.
Heat 1/2 tbsp sesame oil in a large pan on high heat. Add in half of the pork and cook it for approximately 5 minutes, stirring regularly to ensure that the meat doesn't burn. Once the pork is evenly browned. Transfer the cooked pork to a plate and cook the second batch of meat.
To assemble place several pieces of mint and thai basil on a lettuce cup, next add 3-4 pieces of cucumber and carrot plus 1-2 slices of radish. Spoon the pork overtop and finally finish with a drizzle of the sauce, a slice of chili and a sprinkle of the chopped cashews. Serve with lime wedges on the side.