Thai Ground Pork Lettuce Wraps Recipes

THAI PORK LETTUCE WRAPS

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.

ASIAN PORK LETTUCE WRAPS

Steps:

• Combine the rice and 1 1/2 cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes. Uncover and transfer to a large bowl to cool slightly.
• Preheat a large grill pan or grill over medium heat and brush with oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1 1/2 teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice.
• Stir the remaining 2 tablespoons soy sauce, 1 1/2 teaspoons Sriracha and teaspoon ginger into the rice. Add the carrots, cucumber, lime juice and brown sugar and toss. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha. Serve with lime wedges.

SWEET THAI CHILI PORK LETTUCE WRAPS WITH ZESTY VEGGIES & PEANUTS

Steps:

• • Wash and dry produce. • Halve, peel, and thinly slice half the onion; finely chop remaining. Quarter cucumber lengthwise; thinly slice into quarter-moons. Trim, halve, and thinly slice radishes into half-moons. Roughly chop cilantro. Zest and quarter lime. Trim and discard root end from lettuce; separate leaves. Roughly chop peanuts.
• • In a medium microwave-safe bowl, whisk together vinegar, 1 tsp sugar, 1 TBSP water, and a big pinch of salt until sugar and salt has mostly dissolved. (For 4 servings, use a large microwave- safe bowl, 2 tsp sugar, and 2 TBSP water). Add sliced onion and toss to coat. Microwave for 30 seconds.
• • To bowl with sliced onion, add cucumber, radishes, carrots, half the cilantro, juice from one lime wedge (two wedges for 4 servings), and a big pinch of lime zest. Season with salt and pepper. Set aside to marinate, stirring occasionally.
• • In a small bowl, whisk together chili sauce, veggie pho stock concentrate, pork ramen stock concentrate, ponzu, garlic powder, half the cornstarch (all for 4 servings), and 1⁄4 cup water (1⁄3 cup for 4) until smooth and no lumps remain.
• • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chopped onion and a pinch of salt. Cook, stirring, until onion begins to soften, 3-4 minutes. • Add pork* and cook, breaking up meat into pieces, until browned and mostly cooked through, 3-5 minutes. • Stir in sauce and bring to a simmer. Cook, stirring occasionally, until sauce has thickened and pork is cooked through, 1-2 minutes. • Remove from heat. Stir in remaining cilantro and remaining lime zest. Taste and season with salt if desired.
• • Divide lettuce leaves between plates. Fill with pork and top with as much lime juice and salad as you like (draining first). Sprinkle with peanuts. Serve with any remaining salad and any remaining lime wedges on the side.

VIETNAMESE PORK LETTUCE WRAPS

Steps:

• In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

THAI PORK SALAD WRAPS

Steps:

• In a small skillet over medium heat, cook pork until no longer pink; drain. Stir in bread crumbs. Stir in the cilantro, mint, onions, lime juice, fish sauce and cayenne., Top each lettuce leaf with 3 tablespoons each of pork mixture and cabbage. Roll up.

QUICK ASIAN LETTUCE WRAPS

Steps:

• In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
• Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
• To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

SPICY THAI-STYLE LETTUCE WRAPS

Steps:

• Shave carrots into ribbons with a peeler. Toss together in a bowl with vinegar, lime juice, chile, and sugar. Season with salt. Assemble wraps by filling lettuce leaves with carrot mixture, brisket, cucumber slices, basil, and hoisin sauce.

THAI PORK LETTUCE WRAPS

Steps:

• In large mixing bowl combine coconut milk, cilantro, soy sauce, lime juice and ginger. Add cut pork and toss to coat. In a very large skillet heat oil over medium-high heat. Add meat mixture and cook 3 minutes. Then add green beans and carrots and cook and stir 3-4 more minutes until beans are crisp-tender and pork is just slightly pink. Serve with a spoonful of pork and veggie mixture on a leaf of iceberg lettuce.