THAI PORK LARB WRAP
Provided by Food Network
Time 35m
Yield 1 wrap
Number Of Ingredients 12
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.
VIETNAMESE PORK LETTUCE WRAPS
Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. -Gretchen Barnes, Fairfax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 312mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
PORK SALAD WRAPS
The fresh flavour of these lettuce wraps will have everyone wanting more. Make them as mild or as spicy as you like using Thai chili peppers.
Provided by Thai Kitchen
Categories Appetizers,Entrees,Sandwiches, Wraps, and Tortillas,
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 100 Calories
THAI PORK LETTUCE WRAPS
Based on America's Test Kitchen recipe. Serve with rice and steamed vegetables. First step: Prep tenderloin and stick in freezer; then assemble and prep other ingredients. You can make the toasted rice powder from scratch easily: Toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle.
Provided by treehuggingmom
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim pork of silver skin and fat. Cut in cubes and freeze in single layer until firm but still pliable (15 to 20 minutes).
- Meanwhile, prepare rice powder if needed (if you're making it from scratch, toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle). Slice onion thinly. Assemble other ingredients.
- Process partially frozen meat, 1/2 at a time, in food processor, pulsing 5-6 times until coarsely chopped. Stir 1 tablespoon fish sauce into ground meat and refrigerate 15 minutes to marinade meat.
- Bring broth to simmer in 12-inch nonstick skillet over medium-high heat.
- Add pork and cook 2 minutes, stirring. Add 1 teaspoon rice powder. Stir 1-1/2 minutes more until no longer pink.
- Transfer pork to large bowl and cool 10 minutes. Add 1½ tablespoons fish sauce, remaining rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro.
- Serve with lettuce leaves.
Nutrition Facts : Calories 176.8, Fat 4.4, SaturatedFat 1.4, Cholesterol 73.7, Sodium 956.1, Carbohydrate 9.4, Fiber 2.1, Sugar 4.3, Protein 25.6
THAI PORK WRAPS
Make and share this Thai Pork Wraps recipe from Food.com.
Provided by Lakerdog2
Categories Pork
Time 20m
Yield 10 wraps, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pork and cook for 3 minutes until cooked through. Remove to plate and keep warm. Add remaining tablespoon oil, the cole slaw mix, carrot, scallion and garlic. Cook 6 to 7 minutes, stirring occasionally, until tender. Stir in sweet chili sauce and reserved pork and heat through.
- To serve, place about 1/2 cup filling in center of each lettuce leaf. Add some cucumber and mint. Spritz with lime, roll up and serve.
- Note: Can also be served wrapped in rice flour tortillas.
Nutrition Facts : Calories 324, Fat 14, SaturatedFat 3.2, Cholesterol 57, Sodium 134.2, Carbohydrate 27.5, Fiber 10.5, Sugar 12.2, Protein 27.1
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- Preheat oven to 350°F. Stack tortillas and wrap in foil. Bake about 10 minutes or until warm. Meanwhile, in a medium bowl combine garlic salt and pepper. Add meat; toss gently to coat.
- In a large skillet heat oil over medium-high heat. Add meat; cook and stir for 4 to 6 minutes or until slightly pink in center. (Reduce heat if necessary to prevent overbrowning.) Remove meat from skillet; cover and keep warm. Add broccoli, onion, and ginger to skillet; cook and stir for 4 to 6 minutes or until vegetables are crisp-tender. Remove from heat.
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