Thai Pork Lettuce Wraps

Published September 1, 2009. From Cook's Illustrated.

Why this recipe works:

To get uniform, moist pieces of meat in our Thai pork lettuce wrap recipe, we chopped pork in the food processor and then marinated it in a little fish sauce so it would retain moisture during cooking. To refine our Thai pork recipe’s taste, we added sugar to balance the tart (lime juice),… read more

To get uniform, moist pieces of meat in our Thai pork lettuce wrap recipe, we chopped pork in the food processor and then marinated it in a little fish sauce so it would retain moisture during cooking. To refine our Thai pork recipe’s taste, we added sugar to balance the tart (lime juice), salty (fish sauce), and hot (dried chiles) flavors characteristic of Thai cuisine.

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Serve 6 as an appetizer or 4 as a main course

We prefer natural pork in this recipe. If using enhanced pork, skip the marinating in step 2 and reduce the amount of fish sauce to 2 tablespoons, adding it all in step 5. Don’t skip the toasted rice; it’s integral to the texture and flavor of the dish. Any style of white rice can be used. Toasted rice powder (kao kua) can also be found in many Asian markets. This dish can be served with sticky rice and steamed vegetables as an entrée. To save time, prepare the other ingredients while the pork is in the freezer.

Ingredients

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