Thai · Lunch
Thai Pork and Peanut Lettuce Wraps
Ground pork stir-fried with garlic, fish sauce and lime, tossed with roasted peanuts, scallion, chili, cilantro and mint, then spooned into crisp lettuce cups. Sweet-sour-salty balance comes from brown sugar and lime juice, finished with fresh herbs for a light, handheld starter.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
392Calories
29.4gProtein
25.8gFat
13.1gCarbs
7.2gSugar
3.1gFiber
1180mgSodium
119mgChol
7.9gSat Fat
680mgPotassium
75mgCalcium
2.6mgIron
0.9mcgVitamin B12
22mgVitamin C
low-carb
low-calorie
sweet-heat
thirty-min-meals
low-calorie
Instructions
1
Prep
Mince the garlic and slice the chili, scallion, cilantro and mint. Crush the peanuts and wash and separate the lettuce leaves into cups.
2
Fry
Heat the vegetable oil in a small skillet over medium-high heat for 30 seconds, then add the minced garlic and cook for 30 seconds until fragrant and golden at the edges.
3
Fry
Add the ground pork and fry over medium-high heat for 5 to 6 minutes, breaking it into small crumbles with a spatula, until no pink remains and lightly browned.
4
Deglaze
Stir in the fish sauce, lime juice and brown sugar, cooking over medium heat for 1 minute until the liquid reduces to a glossy glaze that coats the pork evenly.
5
Toss
Off the heat, toss the pork with the sliced chili, scallion, cilantro and mint until evenly distributed, then spoon the warm mixture into the lettuce cups.
6
Plate
Scatter the crushed peanuts over the lettuce cups and arrange them on a plate with the lime wedge alongside for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground pork
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 4 cloves4 cloves garlic
- 22 small red chili
- 88 butter lettuce leaves
- 4 tbsp4 tbsp roasted peanuts
- 4 tbsp4 tbsp scallion
- 4 tbsp4 tbsp cilantro leaves
- 2 tbsp2 tbsp mint leaves
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp vegetable oil
- 11 lime, cut into a wedge for serving
