Thai Pork Lettuce Wraps
February 03, 2013
"These wraps are easy to prepare and have lots of flavour without the long list of ingredients that some recipes have. This recipe came from Cook's Illustrated, but I changed the pork to the more user friendly ground pork, and used a Thai chili instead of the pepper flakes. The prep time includes the resting of the pork etc."
- Serving Size: 1 (255.3 g)
- Calories 429
- Total Fat - 27.4 g
- Saturated Fat - 9.5 g
- Cholesterol - 107.2 mg
- Sodium - 182.4 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 3.6 g
- Sugars - 6.7 g
- Protein - 31.5 g
- Calcium - 75.9 mg
- Iron - 2.8 mg
- Vitamin C - 29.6 mg
- Thiamin - 0.9 mg
Stir 1 tbsp fish sauce into ground pork and marinate, refrigerated for 15 minutes.
Heat rice in small skillet over medium-high heat; cook stirring constantly until deep golden brown, about 5 minutes.
Transfer rice to small bowl and cool for 5 minutes.
Grind rice with mortar and pestle, spice grinder or mini food processor until it resembles fine meal, 10-30 seconds; you should have about 1 tbsp rice powder.
Bring broth to a simmer in large skillet over medium-high heat.
Add pork and cook, stirring frequently, until about half of the pork is no longer pink, about 2 minutes.
Sprinkle 1 tsp rice powder over pork; continue to cook, stirring constantly until remaining pork is no longer pink, 1-1 1/2 minutes longer.
Transfer pork to a large bowl; let cool 10 minutes.
Add remaining 1 1/2 tsp fish sauce, remaining 2 tsp rice powder, shallots, lime juice, sugar, Thai chili, mint and cilantro to pork; toss to combine.
Serve with lettuce leaves.
This can be a main for 4 people or an appetizer for 6.
Tips & Variations
No special items needed.