spicy. fresh. quick.
the three best qualities in a recipe. with this frigid weather, a little heat is a perfect way to warm up the soul.
my mom made these spicy pork lettuce wraps the other night for the family and they were delicious! the recipe is from the annual Food & Wine cookbook and is actually called a thai pork salad. we just made them into wraps for easy eating!
the recipe is labeled as healthy & a staff fave.
after dinner, my mom noted that i should put this on my blog. so here it is!
spicy thai pork wraps
serves 6, 40 minutes total cooking time
- 2 lbs. ground pork
- 2 garlic cloves, minced
- 2 small shallots, minced
- 1 jalapeno, seeded & minced + some for garnish
- 1 lime, juiced + some wedges for serving
- 2 Tbsp. Asian fish sauce
- 1 tsp. light brown sugar
- 1 tsp. sriracha sauce
- 1 Tbsp. vegetable oil
- 1/2 c. chopped cilantro
- 1/2 c. chopped mint
- 1/2 c. chopped basil
- 1 head Boston head of lettuce, or Bib lettuce, or cabbage.
in a bowl, mix the pork, garlic, shallots, and minced jalapeno.
in a small bowl, whisk lime juice, fish sauce brown sugar and 1 tsp. sriracha sauce.
in a skillet, heat the oil. add pork mixture. cook over high heat, stirring to break up the meat, until no pink remains (5 mins). remove from heat and stir in the lime mixture. let stand for 5 minutes.
transfer into a bowl, stir in the herbs. season with S&P.
serve with a large lettuce leaf for wrapping, lime wedges, jalapeno and sriracha.
[UPDATE: recent picture!]
note: Sriracha is a spicy Asian condiment that you can find in most grocery stores. we buy it at Fresh Market or Whole Foods. fish sauce is a salty sauce used for seasoning in many Thai dishes. it’s used in place of salt.
note: you might want to use cabbage because it holds up well to being a wrap.