Dinner · Lunch · Pork
Thai-Style Pork Lettuce Wraps
Inspired by Thai larb: ground pork tossed with lime, fish sauce, shallot and lots of fresh mint and cilantro.
⏱ 25 min (15 min prep, 10 min cooking)
🍽 Serves 4 · 3 to 4 wraps
quickleftovers
gluten freedairy free
ContainsFish. Check the labels on what you buy; brands differ.
Ingredients
Filling
- 1 tbsp Vegetable oil (soybean)
- 1 lb Ground pork
- 2 Shallot, thinly sliced
- 2 clove Garlic, minced
- 3 Lime, juiced (about 1/3 cup)
- 2 tbsp Fish sauce
- 1 tsp Granulated sugar
- ¼ tsp Crushed red pepper flakes
- ½ cup Fresh cilantro, chopped
- ¼ cup Fresh mint, leaves, chopped
- 3 Green onions, sliced
To serve
- 12 leaf Green leaf lettuce, or butter lettuce
- 1 Cucumber, sliced
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large skillet, citrus juicer, instant-read thermometer.
- Heat the oil in a large skillet over medium-high heat. Cook the pork, breaking it into small crumbles, until no pink remains and it reaches 160°F, 6 to 7 minutes.
- Add the shallots and garlic and cook 1 minute. Take the pan off the heat.
- Stir the lime juice, fish sauce, sugar and pepper flakes together and pour over the pork. Toss in the cilantro, mint and green onions.
- Spoon into lettuce leaves and serve with cucumber slices.
🌡 Safe temperaturesGround pork or pork sausage 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadWash and dry the lettuce and mix the lime dressing up to 1 day ahead.
↺ LeftoversServe cold or reheated to 165°F over rice; add fresh herbs.
🧒 With kidsGo easy on the pepper flakes and offer the filling with rice for kids who prefer it.
Gluten-free swapCheck the fish sauce label.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.