Best Thai Pork Wraps Recipes

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THAI CURRY PORK LETTUCE WRAPS (NAM PRIK ONG)



Thai Curry Pork Lettuce Wraps (Nam Prik Ong) image

My neighbor Winnie gave me this Thai recipe of hers for thai curry pork in lettuce wraps.

Provided by Elliott

Categories     Appetizers and Snacks     Wraps and Rolls

Time 30m

Yield 6

Number Of Ingredients 9

¼ cup white rice
2 pounds ground pork
1 red onion, finely chopped
2 tablespoons red curry paste (such as Mae Ploy)
2 tablespoons tomato paste
¼ cup water
2 limes, juiced
2 tablespoons fish sauce
12 leaves lettuce

Steps:

  • Toast the rice in a skillet over medium-high heat until lightly browned. Transfer the rice to a mortar and pestle or a food processor and grind into a coarse powder.
  • Cook pork in a skillet over medium-high heat for 4 minutes. Place the onions in the skillet with the pork and continue to cook and stir until the onions are translucent, about 4 minutes. Stir in the curry paste and cook until aromatic. Mix in the tomato paste and reduce the heat to a simmer. Pour in 1/4 cup water if the pork seems dry and begins to stick to the bottom of the pan. Add the roasted, ground rice and continue to simmer until the ground rice is tender, about 5 minutes. Stir in lime juice and fish sauce to taste. Serve pork in lettuce leaves.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 12.6 g, Cholesterol 109 mg, Fat 32.2 g, Fiber 1.4 g, Protein 27.1 g, SaturatedFat 11.9 g, Sodium 591.7 mg, Sugar 2.6 g

THAI PORK SALAD WRAPS



Thai Pork Salad Wraps image

You can substitute ground beef or chicken in the filling of these tasty lettuce wraps, seasoned with lime and cilantro. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 10

3/4 pound ground pork
2 tablespoons dry bread crumbs
1/2 cup minced fresh cilantro
1/2 cup minced fresh mint
2 green onions, chopped
1/4 cup lime juice
4 teaspoons fish sauce or soy sauce
1/8 teaspoon cayenne pepper
8 Bibb lettuce leaves
1-1/2 cups finely shredded cabbage

Steps:

  • In a small skillet over medium heat, cook pork until no longer pink; drain. Stir in bread crumbs. Stir in the cilantro, mint, onions, lime juice, fish sauce and cayenne., Top each lettuce leaf with 3 tablespoons each of pork mixture and cabbage. Roll up.

Nutrition Facts : Calories 107 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 265mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

THAI PORK LETTUCE WRAPS



Thai Pork Lettuce Wraps image

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

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

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 LETTUCE WRAPS



THAI PORK LETTUCE WRAPS image

Categories     Pork     Low Carb

Number Of Ingredients 13

1 pound ground pork or turkey
1 small onion, sliced thin, 2 1/2 ounces
2 tablespoons fresh ginger, grated
1 clove garlic, minced
2 cups coleslaw mix with carrots, about 4 ounces
1 teaspoon sesame oil
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon granular Splenda or equivalent liquid Splenda
2 teaspoons ground coriander
1/2 teaspoon crushed red pepper
8 romaine lettuce leaves, for wraps, 5 ounces total
Fresh cilantro, for garnish, optional

Steps:

  • Brown the pork and onions in a large skillet or wok; drain the fat. Add the ginger, garlic and slaw mix; stir-fry 2 minutes or until the vegetables have wilted. Meanwhile, combine the next 6 ingredients in a small bowl then add to the skillet. Cook and stir constantly 1 minute. Add cilantro, if desired. Spoon the meat mixture into lettuce leaves and roll up to eat.

THAI GROUND PORK LETTUCE WRAPS



THAI GROUND PORK LETTUCE WRAPS image

Categories     Pork     Basil

Yield 6 people

Number Of Ingredients 15

2 pounds ground pork
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
Juice of 1 lime, plus lime wedges, for serving
2 tablespoons Asian fish sauce
1 teaspoon light brown sugar
1 teaspoon Sriracha (chile sauce), plus more for serving
1 tablespoon vegetable oil
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
Salt and freshly ground pepper
1 cup chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves

Steps:

  • In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha. In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 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 peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.

THAI PORK WRAPS



Thai Pork Wraps image

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

2 tablespoons vegetable oil
3/4 lb boneless pork chop, cut with the grain, into 1/4 x 2-inch strips
1 (16 ounce) bag coleslaw mix
2 cups shredded carrots
1 bunch scallion, trimmed and thinly sliced
4 garlic cloves, chopped
1/2 cup sweet red chili sauce (such as Thai Kitchen)
10 large leaves bibb lettuce
1/2 cucumber, seeded, peeled and cut into matchsticks
of fresh mint
lime wedge

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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