I find that having a little pork in the fridge or freezer at all times a must for days when I’m just too lazy to peddle over to the fresh market. Step 3: Serve cooked pork, hot or cold in lettuce leaves topped with carrot, onions, peanuts, cabbage, coriander and sweet chili sauce. I shall be sure to check your other hubs out. I just made these and to me it turned out perfect! John D Lee is a chef and restauranteur living and working in Chiang Mai, Thailand. https://www.healthyrecipeecstasy.com/thai-pork-salad-cabbage-wrap Divide the cabbage leaves among 4 plates. Thanks. Squeeze lime juice over tops. The sugar and vinegar dissolved without any problem even cold. This was very delicious and healthy. Heat a wok or frying pan over medium high and add in a generous Tbls or so of vegetable oil. This was wonderful! So here it is; our family rendition. However, to take it to even greater heights, next time I make this recipe, I will double the chili, double the sauce, and add half the peanuts to the pan to cook along with the lemongrass. When cooking Thai style, you often only need a small quantity of meat, so what I do is buy a couple of pounds of pork when it’s on sale, and then just carve off hunks of it as needed from the freezer. but, so worth it! So easy if you prep first . Serve sprinkled with the radishes, scallions, basil, cilantro, mint and roasted peanuts. 4 cups of white cabbage, cut into roughly one inch chunks. 1 Tbls of oyster sauce In a small bowl, mix vinegar, sugar and salt until blended. So, this recipe gets 5 stars from everybody in the family. What a wonderful and delightful mix of flavors. Thanks! I recognized the theme while I was making these salad wraps last night. Continue stirring until the cabbage has softened to your liking, about 3-5 minutes. It saves my bacon when the kids are hungry and it’s a very cost effective and healthy way to eat. He said that was the, 'fastest I have ever eaten a meal and it was great'. Hi, I’m Kate, and I am a chronic over-stuffer. Taste for salt/sweetness and add more soy sauce or sugar as necessary. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Set the sauce aside. 4 cups of white cabbage, cut into roughly one inch chunks; 1 clove of garlic, smashed flat; About ¼ pound of pork, cut into thin slices. I just want to ask what would be a good substitute for the mirin? Any kind of pork will do nicely in this recipe, whether it is loin, shoulder, tenderloin or what-have you, even ground pork will work here. Jump to Recipe. Now, this seems to happen to us often, so we end up lunching on stir-fried cabbage with pork pretty regularly, but as often as I eat it, and as easy as it is to whip up, I never get tired of this classic quick cooking Thai meal. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. And so different from my usual midwestern fare. I have been looking for this recipe for awhile! Would make it again. Serve with steamed jasmine rice for a very quick and easy Thai style meal. To serve, drain carrot mixture. Handicapped Chef from Radcliff Ky on January 11, 2012: very well put together Im a lover of cabbage and with the added pork this just takes it up another level.....great job. Add the remaining half of the chopped shallots and the lemongrass and cook until fragrant and golden-brown, about 30 seconds. Add ½ cup of the sauce to the skillet, stirring and scraping the browned bits from the bottom and sides of the pan, and simmer until the sauce is slightly reduced, 2 to 3 minutes. judydianne from Palm Harbor, FL on August 26, 2009: I like your idea of cutting off chunks of meat and using it for several meals. Top with some of the pork mixture and drizzle with some of the remaining sauce. In a medium bowl, add the ground pork and ¼ cup of the lime juice; set aside to marinate at room temperature for 15 minutes. Lots of chopping. This recipe even won over the harshest skeptic in my family, which was my 23 year old son. Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Any kind of pork will do nicely in this recipe, whether it is loin, shoulder, tenderloin or what-have you, even ground pork will work here. When preheated, toss in the garlic and stir-fry until fragrant and golden, about 20 seconds and then toss in the pork slices and cook, stirring, until just browned. In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Fold lettuce over filling. Cook, stirring occasionally, until the pork is slightly browned and starting to stick to the bottom of the skillet, about 8 minutes. Drain off any excess fat and allow the pork … The only change I made was to sub low fat ground turkey breast for the pork...so my husband could cheerfully eat it. Add the ground pork to a large non-stick skillet along with 1/2 Tbsp canola oil and one minced clove of garlic. https://www.tasteofhome.com/recipes/vietnamese-pork-lettuce-wraps I haven't made this yet but it seems to me you should mix the vinegar mix in hot if not boiling water to dissolve the salt and sugar, then cool. Your fridge sounds like mine is right now - virtually empty with my boys threatening all sorts if I don't do some shopping. He's always loved to cook. customized by blogger boutique, Healthy Recipe Ecstasy (Barely Adapted from Tasting Table), « Leek and Wild Mushroom Flatbread with Truffle Oil, Green Eggs & Ham: Spinach Deviled Eggs with Crispy Prosciutto », Paleo Asian-Style Turkey and Mushroom Lettuce Wraps, ½ cup fresh lime juice, divided, plus 1 lime sliced into wedges (you will need about 4-5 limes), 2 medium shallots, finely chopped, divided, 1 Thai red chile or small Serrano chile--halved, seeded and finely chopped, 3 makrut (kaffir) lime leaves, very thinly sliced, or 2 teaspoons fresh lime zest (I used the lime zest), ¼ cup finely chopped basil, plus extra for serving, ¼ cup finely chopped cilantro, plus extra for serving, ¼ cup finely chopped mint, plus extra for serving, 4 radishes--thinly sliced, stacked and thinly sliced into matchsticks, 3 scallions, white and light green parts only, thinly sliced, ¼ cup roasted, salted peanuts, roughly chopped. My husband and I loved it and will try it again! Amanda Davey from Canterbury, Kent, UK on August 26, 2009: Sounds delicious and uses two ingredients I frequently have! Thai Stir-Fried Cabbage With Pork. Stir in carrots and onion; let stand at room temperature 30 minutes. Then I have to come up with another idea to use the leftovers. https://www.theeverydaymomlife.com/recipe/pork-asian-lettuce-wraps Boston lettuce is a textural choice with this for a beautiful presentation. Salt and sugar will not dissolve in cool water properly. We loved it...and we are old people! Cook the pork over medium heat, breaking it up into small pieces as it cooks, until it is cooked through (about five minutes). Stir-fried cabbage with pork. The added bonus is everything is fresh and healthy. Add the ground pork, breaking up the large pieces with a wooden spoon.