Thai Ground Pork Salad

1/2 head of Red Dog Farm red cabbage or red butter lettuce
1 Red Dog Farm yellow onion
10 ounces of lean ground pork
2 Tbls. fresh cilantro, chopped AND 1/2 bunch of the leafy portion of sprigs
2 Tbls. fresh mint, chopped AND 1/2 bunch of the leafy portion of sprigs
3 Tbls. of lime juice
2 Tbls. breadcrumbs
1-2 Tbls. Asian fish sauce
1/8 tsp. cayenne

Arrange the cilantro and mint sprigs on a platter. Cut the red cabbage lengthwise into 4 wedges and cut out core OR separate the whole leaves from red butter lettuce. Arrange cabbage wedges or lettuce leaves on the platter. Thinly slice the yellow onion lengthwise.

In a small saucepan stir together pork and 2 Tbls. lime juice and cover with cold salted water. Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes. In a sieve, drain the pork well and toss in a bowl with the chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste.

Transfer the pork salad to a serving bowl and put on the platter. Have guests serve themselves: arrange sprigs of cilantro and mint on pieces of cabbage or lettuce and spoon some pork salad on top. Close cabbage or lettuce around mixture to eat.