Thai Pork Lettuce Wraps Recipe

5 from 1 vote

Thai Pork Lettuce Wraps Recipe

Delicious thai inspired lettuce wraps filled with a delicious mixture of lightly cooked pork, mung bean sprouts and a finger licking almond butter sauce.

Course Appetizer

Cuisine Thai

Keyword lettuce, pork, wrap

Prep Time 10

Cook Time 8

Total Time 18

Servings people

Calories 597kcal

Cost 12

Ingredients

1 lb thinly sliced pork
2 cups chicken stock
¾ lb mung bean sprouts
Fresh lettuce leaves cut into approximately 3 x 3 inches
½ cup almond butter
1 tbsp. fish sauce
2 tbsp. white wine vinegar
4 tbsp. of water
1 tsp. sambal sauce optional
1 lime quartered
1 tablespoon Paleo cooking fat
Sea salt and freshly ground black pepper to taste

Instructions

Bring the chicken stock to a boil in a pan placed over medium-high heat, and add the pork slices. Simmer and cook for about 5 minutes, until the pork is cooked.
2 cups chicken stock, 1 lb thinly sliced pork
Remove the pork pieces and set them aside to cool. You won’t need the chicken stock anymore, but you can stock it in the refrigerator for later recipes.
In the same pan, cook the mung bean sprouts with the cooking fat for 3 to 4 minutes and then set aside.
¾ lb mung bean sprouts, 1 tablespoon Paleo cooking fat
In a bowl, combine the ingredients for the almond butter sauce: the almond butter, fish sauce, white wine vinegar, water, and sambal sauce. Season to taste with sea salt and black pepper.
½ cup almond butter, 1 tbsp. fish sauce, 2 tbsp. white wine vinegar, 4 tbsp. of water, 1 tsp. sambal sauce, Sea salt and freshly ground black pepper to taste
Once the cooked ingredients have cooled down, place some pork, some mung bean sprouts, and some almond butter sauce over each lettuce leaf and squeeze some fresh lime juice on top. Roll them into wraps and enjoy.
Fresh lettuce leaves, 1 lime

Nutrition