Vietnamese · Lunch
Sweet and Spicy Pork Wraps
Caramelized ground pork simmers in a fish sauce, brown sugar and garlic glaze until sticky and lightly charred at the edges, then gets piled into lettuce leaf wraps with pickled carrot, cucumber ribbons, fresh herbs and a scatter of crushed peanuts for crunch, with sliced chili for heat.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
478Calories
29.4gProtein
26.8gFat
30.1gCarbs
20.1gSugar
3.6gFiber
1180mgSodium
124mgChol
8.9gSat Fat
720mgPotassium
90mgCalcium
2.6mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
sweet-heat
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Mince the garlic and shallot, julienne the carrot, ribbon the cucumber, slice the chili, and pick the mint and cilantro leaves; wash and pat dry the lettuce.
2
Saute
Heat the vegetable oil in a small skillet over medium-high heat, add the ground pork, break it up with a spatula, and cook for 4 minutes until no longer pink.
3
Glaze
Stir the garlic, shallot, fish sauce and brown sugar into the pork over medium heat and cook for 4 to 5 minutes, stirring often, until sticky and glazed.
4
Pickle
Toss the carrot and cucumber with the rice vinegar and white sugar, stir the lime juice and chili into the pork to loosen the glaze, then layer the wraps with pork, pickled vegetables, herbs, peanuts and remaining chili on lettuce leaves and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground pork
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp brown sugar
- 2 tbsp2 tbsp lime juice
- 22 small fresh red chili
- 1 tbsp1 tbsp vegetable oil
- 22 small shallot
- 88 large lettuce leaves (butter or romaine)
- 1/2 cup60g carrot
- 1/2 cup50g cucumber
- a small handful of fresh mint leaves
- a small handful of fresh cilantro leaves
- 2 tbsp20g roasted peanuts
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp white sugar
