Thursday, April 17, 2014

Thai Pork Lettuce Wraps for Two

I have been craving,  

I mean seriously jonesing for,

some Asian lettuce wraps.

But for some reason I just don't get off my rear and make them.

There is a local restaurant that has a terrific happy hour, and I always get their Asian Chicken Wraps. They are soooooo good I actually crave them in between visits.

I have been promising myself,

for quite some time now,

that I would crack down and make them at home.


It is hard when you can't trust yourself.

Then Kevin accidentally brought home ground pork instead of ground sausage.

That had me stumped for a bit.

It has been so long since I made anything with ground pork my brain just wouldn't kick into gear.

Then I was down at my local "watering hole", which would be the bar my son works at, visiting with a few of the regulars I know. We always chat about food because, well what else do food bloggers talk about? And I mentioned my ground pork dilemma. Someone asked me if I had ever had larb.

Do what?

I am sorry but "larb" just didn't sound very appetizing but hey, that could just be me.

She laughed and explained that is was a Thai ground pork dish.

OK that sounds waaaaaaaaaaaaaay better than larb....right?

She gave me the run down on what she usually puts in it, with me taking a few notes, and I had my dish.

I went home and got to cooking.

Then Kevin asked what I was making for dinner.

Did I tell him?


I told him just what it says here.

"Thai pork lettuce wraps"

"Oh, OK"

*Whew* I dodged a bullet on that one, let me tell you!

Once I had these little beauties on a plate he was hovering. It drives him crazy that I have to take photos before we can eat.

Ahhh the hazards of loving a food blogger.

What happened after the photos?

Well, these didn't last very long.

Yup, he loved them!

Now if I could only get him to love my Mexican food like he does the Asian dishes.

Oh well, I do love a challenge!

Thai Pork Lettuce Wraps for Two  

1 pound ground pork
1 clove garlic, minced
1 shallot, minced
1 jalapeño, seeded and minced, plus sliced jalapeño for garnish
Juice of 1 lime, plus lime wedges, for serving
1 tablespoon Asian fish sauce
1 teaspoon light brown sugar
2 teaspoons Sriracha (chile sauce), plus more for serving
1 tablespoon vegetable oil
1/4 cup chopped cilantro
1/4 cup chopped mint
1/4 cup chopped basil (Thai basil if you can find it)
Kosher salt
Freshly ground pepper
Chopped salted peanuts
Butter or other leafy lettuce, separated into leaves

In a medium bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and Sriracha.

In a large skillet, over high heat, heat the oil. Add the pork mixture and cook, stirring to break up the meat, until no pink remains, about 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the chopped peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.

Serves 2



  1. This looks wonderful! I love the ones from PF Changs, and I am sure I would love these even more as they are made at home. Nice job, I am kinda glad he purchased pork now :)

  2. That was a very good choice to tell Kevin that you were fixing Thai Pork Lettuce Wraps instead of Larp. :-)

    They look delicious and I pinned them for the next time I have pork sausage.

    1. Hehe I knew I needed to be sneaky Betsy! I am so glad you are going to give these a try. I know you will like them, and don't forget to bump up the sriracha if you like some heat!!