Thai Pork Lettuce Wraps
Recipe: #7988
February 03, 2013
Categories: Snacks, Appetizers, Lettuce, Thai, Brunch, Mothers Day, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Spicy, more
"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."
Original is 4 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Stir 1 tbsp fish sauce into ground pork and marinate, refrigerated for 15 minutes.
Step 2
Heat rice in small skillet over medium-high heat; cook stirring constantly until deep golden brown, about 5 minutes.
Step 3
Transfer rice to small bowl and cool for 5 minutes.
Step 4
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.
Step 5
Bring broth to a simmer in large skillet over medium-high heat.
Step 6
Add pork and cook, stirring frequently, until about half of the pork is no longer pink, about 2 minutes.
Step 7
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.
Step 8
Transfer pork to a large bowl; let cool 10 minutes.
Step 9
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.
Step 10
Serve with lettuce leaves.
Step 11
This can be a main for 4 people or an appetizer for 6.
Tips
No special items needed.
6 Reviews
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