Pork and Grapefruit Salsa Wraps

Ingredients:

• 250 g lean minced pork
• 2 tablespoons fish sauce
• 2 tbsp. lime juice
• 2 tsp. brown sugar
• 3 tablespoons coarse coconut flakes
• 1 medium pink grapefruit
• 3 tbsp chopped roasted salted peanuts
• 1/2 cup coarsely chopped mint
• 1 teaspoon hot Asian chili sauce (sambal oelek or sriracha)
• 2 green onions, thinly sliced ​​diagonally
• 2 tablespoons of vegetable oil
• 1 tsp finely grated peeled ginger
• 1 small red onion, halved and thinly sliced
• Romaine or Boston lettuce leaves, for wrapping

Preparation:

1. Combine fish sauce, lime juice and brown sugar in a small bowl.
   
   Lightly toast the coconut in a frying pan over medium heat and let cool. Using a sharp knife, peel the grapefruit and cut it into segments, discarding the bitter white pith. Combine it in a bowl with the coconut, peanuts, mint, chili sauce, and green onions.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the pork and cook, stirring, for 4-5 minutes (before browning). Transfer the pork to a bowl and drain any excess fat from the pan.
3. Increase the heat to high, add the remaining 1 tablespoon of vegetable oil, then add the ginger and red onion. Cook until softened (about 1 minute). Add the onion mixture to the meat, pour in the fish sauce mixture, and stir gently.
   
   Wrap spiced ground pork in romaine lettuce leaves and top with grapefruit-coconut salad.