Low Carb Thai Pork Lettuce Wraps Recipes

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THAI PORK LETTUCE WRAPS



Thai Pork Lettuce Wraps image

Based on America's Test Kitchen recipe. Serve with rice and steamed vegetables. First step: Prep tenderloin and stick in freezer; then assemble and prep other ingredients. You can make the toasted rice powder from scratch easily: Toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle.

Provided by treehuggingmom

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb pork tenderloin
2 1/2 tablespoons fish sauce
3 teaspoons toasted rice powder (kao kua)
white rice
1/4 cup low sodium chicken broth
1 small onions or 2 shallots
2 limes, juiced
2 teaspoons sugar
1/4 teaspoon red pepper flakes
3 tablespoons fresh mint leaves, chopped
3 tablespoons fresh cilantro leaves, chopped
1 head bibb lettuce, leaves separated but left whole

Steps:

  • Trim pork of silver skin and fat. Cut in cubes and freeze in single layer until firm but still pliable (15 to 20 minutes).
  • Meanwhile, prepare rice powder if needed (if you're making it from scratch, toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle). Slice onion thinly. Assemble other ingredients.
  • Process partially frozen meat, 1/2 at a time, in food processor, pulsing 5-6 times until coarsely chopped. Stir 1 tablespoon fish sauce into ground meat and refrigerate 15 minutes to marinade meat.
  • Bring broth to simmer in 12-inch nonstick skillet over medium-high heat.
  • Add pork and cook 2 minutes, stirring. Add 1 teaspoon rice powder. Stir 1-1/2 minutes more until no longer pink.
  • Transfer pork to large bowl and cool 10 minutes. Add 1½ tablespoons fish sauce, remaining rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro.
  • Serve with lettuce leaves.

Nutrition Facts : Calories 176.8, Fat 4.4, SaturatedFat 1.4, Cholesterol 73.7, Sodium 956.1, Carbohydrate 9.4, Fiber 2.1, Sugar 4.3, Protein 25.6

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