Monday, July 8, 2013

Thai style Crispy Pork Lettuce wraps.

This dish is inspired by what I saw on Gordon Ramsay's Ultimate Cookery course.
Thai style Crispy Pork Lettuce Wraps with chilli Corriander dressing

Here is what you'll need

For the mince stirfry:
300 Grams minced pork
4-6 garlic cloves - chopped
2 stalks spring onion - sliced
juice of half a large lime
lime zest
drizzle of Thai fish sauce
1 teaspoon sesame seed oil
cooking oil for frying
1-2 stalks of large chillies - sliced
1 bunch Baby romaine lettuce

For the dressing:
1 tablespoon sesame oil
2 tablespoons extra virgin olive oil
1 tablespoon light soya sauce
2 teaspoons Thai fish sauce
2 teaspoons brown sugar (regular sugar works too)
Juice of the other half of the lime
1 bunch coriander - roughly chopped
1 stalk of large chilli - sliced


1. Season the mince pork with salt and pepper. Heat a large frying pan with some cooking oil over medium high heat. Fry the mince in the pan until the meat is brown and crispy. About 7-10 minutes. Remove mince from pan a place in bowl lined with a paper towel, to drain off excess oil. Turn of heat.
Note: use a spoon of spatula and break up the mince as much as you can. Maximize the browned surface area. No Color = No flavor

2. Wipe the pan down, heat the pan over medium heat with a teaspoon of sesame oil and some cooking oil. When oil is heated. add sliced chillies. Fry for about 1 minute and then add in the garlic. Fry for 2 minutes, and then add in the fried mince. Mix well, then add the lime juice and some fish sauce. Mix well and then turn off the heat and add in the spring onions. Set aside.

3. To make the dressing mix all the liquid ingredients with the sugar in a bowl, stir and mix well. Once the sugar is dissolved, add in the chillies and coriander and mix.

4. To serve, spoon some mince meat in a leaf of lettuce and drizzle some of the dressing over the meat.

Hope you'll enjoy this recipe.
Have fun cooking and as much fun eating!

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