Thai · Lunch
Thai Spiced Pork in Lettuce Wraps
Ground pork stir-fried with garlic, chili and fish sauce until caramelized at the edges, tossed with lime juice, shallot and mint in the Thai larb style, then spooned into crisp lettuce cups. Finished with roasted rice powder for crunch and cilantro for freshness, served as a light handheld plate.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
410Calories
29.8gProtein
25.6gFat
15.2gCarbs
4.9gSugar
2.6gFiber
1140mgSodium
122mgChol
8.9gSat Fat
710mgPotassium
65mgCalcium
2.8mgIron
0.8mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Mince the garlic, slice the shallot, chili and scallions, separate the lettuce leaves into cups on a plate.
2
Toast the rice in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until deep golden and fragrant. Grind to coarse powder.
3
Heat the oil in a skillet over medium-high heat, add the pork breaking it into small pieces, and cook 5 to 6 minutes until no pink remains and edges are golden.
4
Off heat, stir in the fish sauce, lime juice and sugar so the liquid sizzles and coats the meat evenly. Fold in shallot, chili, scallions, mint, cilantro and rice powder. Spoon into lettuce cups, scatter remaining mint and cilantro, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g ground pork
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 22 small fresh red chili
- 2 tbsp2 tbsp uncooked white rice
- 4 tbsp4 tbsp shallot
- 4 tbsp4 tbsp fresh mint leaves
- 4 tbsp4 tbsp fresh cilantro leaves
- 44 scallions
- 88 large lettuce leaves (butter or iceberg)
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp sugar
- 22 lime wedge, for serving
