Asian Lettuce and Pork Wraps

Ingredients:

• 1 and 1/4 cups white rice
• 2 tsp vegetable oil + extra for greasing the grill
• 1/4 cup lightly salted soy sauce
• 1 tbsp sriracha sauce (Asian chili sauce) + extra for drizzling
• 1.5 tsp grated peeled ginger
• 1 large pork tenderloin (about 600 g), cut in half lengthwise
• 2 carrots, diced
• Half an English cucumber, diced
• 2 tbsp freshly squeezed lime juice + wedges for serving
• 2 tsp light brown sugar
• 12 large lettuce leaves
• Chopped fresh cilantro, for serving

Preparation:

1. Place the rice in a medium saucepan and cover with 1.5 cups of water. Bring to a boil over medium heat and simmer until most of the water is absorbed, about 4 minutes. Reduce the heat to low, cover, and continue simmering until all the water is absorbed, about 12 minutes more.
2. Remove the lid and transfer the rice to a large bowl to cool slightly.
3. Heat a large grill pan (or grill) over medium heat and brush with vegetable oil. In a bowl, combine 2 tablespoons soy sauce, vegetable oil, 1.5 teaspoons Sriracha sauce, and 1 teaspoon ginger; rub the pork with the mixture.
4. Transfer the pork to a grill pan and cook for about 8 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes, then slice the pork thinly.
5. Combine the remaining 2 tablespoons of soy sauce, 1.5 teaspoons of Sriracha, and 1 teaspoon of ginger with the rice. Add the carrots, cucumber, lime juice, and brown sugar and stir to combine.
6. Serve the rice and pork on lettuce leaves, top with cilantro and drizzle with Sriracha sauce. Serve with lime wedges.