Lettuce wraps with grilled pork

Ingredients:

• 700 g thin boneless pork cutlets
• 4 crushed cloves of garlic
• 2 tablespoons finely chopped fresh lemongrass
• 2 finely chopped shallots
• 1/4 cup brown sugar
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tbsp vegetable oil, plus a little more for greasing
• Salt and ground black pepper

For the sauce and filling:

• 1/2 cup fresh lime juice
• 2 tablespoons fish sauce
• 3 tbsp. granulated sugar
• Salt
• 1 tbsp. l. grated carrots
• 1 teaspoon Asian chili sauce, such as Sambal Olek
• 1 crushed clove of garlic
• 1 head Boston lettuce (leaves removed)
• 1/2 bunch of mint
• 1/2 bunch of basil
• 1/2 bunch of cilantro
• 1 English cucumber, thinly sliced
• 1 red jalapeño pepper, seeded and thinly sliced
• 1 cup prepared fried shallots, green onions, or onions
• 1 pack Asian shrimp chips

Preparation:

1. Prepare the pork: Using the flat side of a knife, mash the garlic into a paste. Transfer it to a large bowl and toss with the lemongrass, shallots, brown sugar, fish sauce, soy sauce, vegetable oil, and 1/2 teaspoon each of salt and pepper. Add the pork and toss to coat. Cover and refrigerate for 2 hours or overnight.
2. Prepare the sauceIn a small bowl, whisk together lemon juice, fish sauce, granulated sugar, 1/2 teaspoon salt, and 1/4 cup water. Add carrots, chili sauce, and garlic.
   
   Preheat the grill Heat the pork to high heat. Brush with vegetable oil. Remove the pork from the marinade and grill until crispy, 3-4 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
   
   Place the pork and lettuce leaves on a platter, top with herbs, cucumber, jalapeño, and fried shallots. Form lettuce wraps and serve with carrot sauce and shrimp chips.