Thai Pork Lettuce Wraps Recipes

PORK LARB LETTUCE WRAP

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.

EASY ASIAN GROUND PORK LETTUCE WRAPS

Steps:

• Add 1 tablespoon of olive to a large skillet set over medium-high heat. Add the ground pork, season it with a little salt and pepper, and brown it, breaking it up as it's cooking. Continue cooking it until there's no pink remaining, about 5-6 minutes.
• Add in the diced onions and stir in the sauce ingredients: garlic, fresh grated ginger, hoisin sauce, soy sauce, and rice vinegar. Continue cooking until the onions become translucent, about 1-2 minutes.
• Turn off the heat, and then stir in the coleslaw mix and chopped water chestnuts. Season with additional salt and pepper to taste.
• To serve: spoon approximately 1/4 cup of the ground pork mixture into the lettuce leaf of your choice. Add toppings as desired. Roll or fold like a taco and enjoy!

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.

SPICY PORK LETTUCE WRAPS

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.

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.