Thai Pork Salad Wraps Recipes

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.

THAI PORK LARB WRAP

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 SALAD WRAPS

Steps:

• In large skillet, heat oil over high heat. Add pork; stir-fry until lightly browned and temperature reaches 160°F (71°C). Cool slightly. Drain excess liquid.
• In large bowl, mix cooked pork, red onion, chilies, ginger, fish sauce and lime juice until well blended. Add peanuts, cilantro and green onion. Transfer to serving bowl.
• Place lettuce leaves on a serving plate. Allow guests to spoon a small portion of pork mixture into each lettuce leaf. Then wrap and enjoy!
• Thai Kitchen Tip: The chilies are optional as they will determine the spiciness of the salad. Start with a small amount of chili and increase to desired spice level.

PORK SALAD WRAPS

Steps:

• HEAT oil in large skillet on on high heat. Add pork; stir fry until lightly browned. Cool slightly. Drain excess liquid.
• MIX cooked pork, red onion, chiles, ginger, fish sauce and lime juice in large bowl until well blended. Add peanuts, cilantro and green onion. Transfer to serving bowl.
• PLACE lettuce leaves on a serving plate. Allow guests to spoon a small portion of pork mixture into each lettuce leaf. Then wrap and enjoy!
• Thai Kitchen Tip: The chiles are optional as they will determine the spiciness of the salad. Start with a small amount of chile and increase to desired spice level.

THAI PORK SALAD

Steps:

• Season pork with salt and pepper. Heat a large skillet (preferably cast iron) over high 5 minutes. Add half of cabbage, cut-side down; cook, flipping once, until charred, 3 to 4 minutes. Transfer to a plate. Add 1 tablespoon oil to skillet, then pork; cook, flipping once, until a thermometer inserted into thickest parts registers 140 degrees, 2 to 3 minutes. Transfer pork to a plate; let cool slightly, then thinly slice.
• In a large bowl, whisk together onion, lime juice, fish sauce, chile, sugar, and remaining 1 tablespoon oil. Chop raw and charred cabbage into bite-size pieces; add to bowl along with cucumber and toss to combine. Season with salt and pepper. Divide among plates. Top with pork, mint, and peanuts; serve.