Courtesy of Food Network Magazine

For the Pork:

4 cloves garlic, minced
2 TBL finely chopped fresh lemongrass
2 shallots, finely chopped
1/4 CUP packed light brown sugar
3 TBL tablespoons fish sauce
2 TBL soy sauce
2 TBL vegetable oil, plus more for brushing
Kosher salt and freshly ground pepper
1 1/2 pounds thin boneless pork chops

For the Sauce and Fixings:

1/2 CUP fresh lime juice
2 TBL fish sauce
3 TBL granulated sugar
Kosher salt
1 TBL grated carrot
1 TSP Asian chile sauce, such as sambal oelek
1 clove garlic, minced
1 head Boston lettuce, leaves separated
1/2 bunch mint
1/2 bunch basil
1/2 bunch cilantro
1 English cucumber, thinly sliced
1 red jalapeno pepper, seeded and thinly sliced
1 CUP prepared fried shallots, scallions or onions
1 bag Asian shrimp chips

Prepare the pork:
Mash the garlic into a paste with the flat side of a knife. Transfer to a large bowl and stir in the lemongrass,shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 teaspoon each salt and pepper. Add thepork and toss to coat. Cover and refrigerate 2 hours or overnight.

Make the sauce:
Whisk the lime juice, fish sauce, granulated sugar, 1/2 teaspoon salt and 1/4 cup water in a small bowl. Stir in thecarrot, chile sauce and garlic.

Preheat a grill to high. Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into strips. Arrange thepork and lettuce on a platter; set out the herbs, cucumber, jalapeno and fried shallots for fixings. Assemble the lettuce wraps and serve with the carrot sauce and shrimp chips.

Photograph by Con Poulos