THAI PORK LARB WRAP
Provided by Food Network
Time 35m
Yield 1 wrap
Number Of Ingredients 12
Steps:
- Bring 1/2 cup water to a boil in a small pot. Add the pork and stir until pork is fully cooked. Turn off the stove, then drain out and discard the juices.
- Add lime juice, fish sauce, rice powder, sugar and the powdered chili pepper. Using a wooden spoon, stir and mix until the pork is evenly seasoned. Add the red and white onion, cilantro and green onion, lime leaf and lemongrass. Using the wooden spoon, stir and mix until everything is evenly proportioned. This is the "larb."
- Heat the tortilla in a hot pan until both sides are nice and soft. Lay out the tortilla on a cutting board, spread the mayonnaise on top and add "larb" right in the center of the tortilla. Wrap it up like a burrito. Serve, and you have yourself a nice, healthy lunch.
PORK LARB LETTUCE WRAP
Pork Larb Lettuce Wrap - healthy and delicious Thai ground pork lettuce wraps with a savory, sweet and mildly spicy dipping sauce. So good!
Provided by Rasa Malaysia
Categories Asian Recipes
Time 25m
Number Of Ingredients 15
Steps:
- Combine all the ingredients for the Dipping Sauce and whisk to blend. Set aside or refrigerate until use.
- For the Filling, heat up the oil in a skillet over medium heat. Add in the garlic and cook until golden brown. Add the sugar and cook for 20 seconds.
- Mix in the pork and cook over moderate high heat. Break the meat finely and cook thoroughly until no pink, about 4 minutes. Add in the fish sauce and soy sauce, stir to mix. Add in salt and pepper to taste. Turn off heat, transfer to a bowl and set aside.
- To assemble, take a tablespoon or two (depending on the size of the leave) of the ground pork filling and fill the middle of the lettuce leave. Add the dipping sauce on top of the meat, wrap and enjoy. If you like some extra heat, you may add the Thai chilies in your lettuce wraps, which is optional.
Nutrition Facts : Calories 230 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 4 people, Sodium 904 milligrams sodium, Sugar 8 grams sugar, UnsaturatedFat 0 grams unsaturated fat
VIETNAMESE PORK LETTUCE WRAPS
Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. -Gretchen Barnes, Fairfax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 24
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.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 312mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
SPICY PORK LETTUCE WRAPS
These lettuce cups filled with spicy ground pork take inspiration from Larb. Found in several Southeast Asian countries, Larb usually features seasoned ground meat served with sticky rice or lettuce cups, topped with fresh vegetables and herbs. Toasted rice powder is typically mixed into the seasoning for some crunch and to help thicken the dressing. Katie opts for ground peanuts instead to achieve a similar texture and nutty flavor. These can also be made with ground chicken, duck, turkey, or crumbled tofu in place of the ground pork. Fresh and flavorful, these lettuce cups are super easy to make at home any night of the week.
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
- For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
- Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.
HERBY PORK LARB WITH CHILE
In this take on the classic Thai dish larb moo, ground pork is pan-cooked, then stirred together with a combination of funky fish sauce, fresh and dried chiles, shallots, lime juice and an abundance of fresh herbs for brightness. If you don't eat pork, ground chicken or turkey will work well in its place. Making the toasted rice powder is a little fussy, but it gives the dish an authentic nutty flavor and crunch. That said, if you skip it, it will still be delicious. If you have the time, top this dish with crispy shallots: It takes the whole thing to the next level, as does a flurry of chive blossoms when in season. Serve this spicy dish with sticky rice, and grilled or roasted wedges of cabbage squeezed with lime, but for a low-key weeknight, plain white rice and lettuce leaves work just as well.
Provided by Colu Henry
Categories dinner, weekday, weeknight, meat, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powderlike consistency. You should have about 1 1/2 to 2 tablespoons. Set aside and wipe out the pan.
- In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird's eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.
- Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.
- Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.
- Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 780 milligrams, Sugar 3 grams
STICKY PORK LETTUCE WRAPS
Let people build their own with these sticky pork lettuce wraps - they'll prove a winner with kids. They're perfect for a summer lunch or light dinner
Provided by Lulu Grimes
Categories Lunch, Main course, Starter, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Make the marinade by mixing the soy with the honey, brown sugar, spices and 1 tbsp water. Put the pork in a shallow bowl, pour the marinade over, turning to make sure the steaks are well coated, then leave to marinate for at least 30 mins.
- Mix the carrot with the lime juice and caster sugar. Brush a piece of foil with oil and line the grill pan. Grill the pork steaks (or griddle if you prefer) for 4 mins each side. Keep an eye on them in case the sugar in the marinade starts to blacken. When cooked, cut the pork into strips.
- Put the lettuce leaves out on a board and divide the pork between them. Add some carrot and cucumber, then fold in both ends of the lettuce leaf and roll up from one side to contain the filling. Serve with sweet chilli sauce, if you like.
Nutrition Facts : Calories 346 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
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PORK LARB LETTUCE WRAP RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Author KristindServings 4Total Time 25 mins
- In a medium skillet, toast the rice over moderate heat, shaking the pan often, until browned, about 3 minutes. Transfer the rice to a plate and let cool completely. Put the toasted rice in a spice grinder and grind to a powder.
- In the skillet, heat the oil. Add the garlic and cook over moderately low heat, stirring a few times, until golden brown, about 1 minute. Add 1 teaspoon of the sugar and cook for about 20 seconds. Add the ground pork and cook over moderately high heat, breaking up the meat finely, until no pink remains, about 3 minutes. Add 1 teaspoon of the fish sauce and season with salt and pepper. Set aside.
- In a small bowl, combine the lime juice with the remaining 2 tablespoons of fish sauce, the remaining 1 tablespoon of sugar, two-thirds of the chiles and 1 tablespoon of water. Stir to dissolve the sugar.
- Arrange the lettuce leaves on a platter with the dipping sauce. Reheat the pork. Remove from the heat and stir in the onion, basil, mint, cilantro and the remaining chile. Sprinkle the pork with the rice powder. Transfer to a bowl and place on or near the platter. Let everyone spoon the pork onto the lettuce leaves and season with the dipping sauce.
PORK LARB LETTUCE WRAP RECIPE - RYAN LOWDER - FOOD
From foodandwine.com
5/5 Total Time 25 mins
- In a medium skillet, toast the rice over moderate heat, shaking the pan often, until browned, about 3 minutes. Transfer the rice to a plate and let cool completely. Put the toasted rice in a spice grinder and grind to a powder.
- In the skillet, heat the oil. Add the garlic and cook over moderately low heat, stirring a few times, until golden brown, about 1 minute. Add 1 teaspoon of the sugar and cook for about 20 seconds. Add the ground pork and cook over moderately high heat, breaking up the meat finely, until no pink remains, about 3 minutes. Add 1 teaspoon of the fish sauce and season with salt and pepper. Set aside.
- In a small bowl, combine the lime juice with the remaining 2 tablespoons of fish sauce, the remaining 1 tablespoon of sugar, two-thirds of the chiles and 1 tablespoon of water. Stir to dissolve the sugar.
- Arrange the lettuce leaves on a platter with the dipping sauce. Reheat the pork. Remove from the heat and stir in the onion, basil, mint, cilantro and the remaining chile. Sprinkle the pork with the rice powder. Transfer to a bowl and place on or near the platter. Let everyone spoon the pork onto the lettuce leaves and season with the dipping sauce.
THAI LETTUCE WRAPS (LARB GAI) | RECIPETIN EATS
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Reviews 16Category DinnerCuisine ThaiTotal Time 15 mins
- Heat a large skillet over medium-high heat. Add ground pork, salt, shallots, lemongrass, chili, and garlic to pan. Cook, breaking up meat, until no longer pink, about 5-6 minutes.
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