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Thai pork lettuce wraps by Sandy serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Course: Main Course

Main Ingredient: Pork

Amount Per Serving
Calories: 176.8
Fat: 39
Cholesterol: 73.7 mg
Sodium: 956.0 mg
Carbohydrate: 9.4 g
Fiber: 2.1 g
Protein: 25.5 g

Source: www.food.com

Prep20 Min

Cook15 Min

Total35 Min

Serves

Ingredients

1 lb pork tenderloin
2 1/2 tablespoons fish sauce
3 teaspoons toasted rice powder (kao kua)
white rice
1/4 cup low sodium chicken broth
1 small onions or 2 shallots
2 limes juiced
2 teaspoons sugar
1/4 teaspoon red pepper flakes
3 tablespoons fresh mint leaves chopped
3 tablespoons fresh cilantro leaves chopped
1 head bibb lettuce leaves separated but left whole

Directions | Numbered...

1 Trim pork of silver skin and fat. Cut in cubes and freeze in single layer until firm but still pliable (15 to 20 minutes).

2 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.

3 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.

4 Bring broth to simmer in 12-inch nonstick skillet over medium-high heat.

5 Add pork and cook 2 minutes, stirring. Add 1 teaspoon rice powder. Stir 1-1/2 minutes more until no longer pink.

6 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.

7 Serve with lettuce leaves.

Ingredients:

Directions:

Categories:

Ethnic Foods
Main Dishes
Meats