Pork Larb in Lettuce Cups

mint and cilantro, 1 cup, torn
1/4 cup fish sauce
1/4 cup lime juice
6 T sugar
6 Thai chilies with seeds
thinly sliced
4 tbsp water
4 T vegetable oil
12 cloves garlic
thinly sliced
4 t sugar
2 #s ground pork
4 t fish sauce
2 t soy sauce
Salt and freshly ground black pepper to taste
3 heads butter lettuce or iceberg
**Optional: Thai chili with seeds
thinly sliced
For the Sauce
Combine all the ingredients for the dipping sauce and whisk to blend. Set aside or refrigerate until use.
For the Filling
Heat up the oil in a skillet over medium heat. Add in the garlic and cook until golden brown. Add the sugar and cook for 20 seconds. Mix in the pork and cook over moderate high heat. Break the meat finely and cook thoroughly until no pink, about 4 minutes. Add in the fish sauce and soy sauce, stir to mix. Add in salt and pepper to taste. Turn off heat, transfer to a bowl and set aside.
To Serve
Take a tablespoon or two (depending on the size of the leave) of the ground pork filling and fill the middle of the lettuce leave. Add the dipping sauce and torn herbs on top of the meat, wrap and enjoy. If you like some extra heat, you may add the Thai chilies in your lettuce wraps, which is optional.