Thai Pork Salad Cabbage Wrap
 
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 pound ground pork
  • ½ cup fresh lime juice, divided, plus 1 lime sliced into wedges (you will need about 4-5 limes)
  • 1 tablespoon fish sauce
  • 1 tablespoon light brown sugar
  • 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
  • 2 tablespoons canola or grapeseed oil
  • 1 tablespoon finely chopped lemongrass
  • 4 cabbage leaves
  • 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
Instructions
  1. 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.
  2. In a medium bowl, whisk together the remaining ¼ cup of the lime juice, the fish sauce, brown sugar, half of the chopped shallots, the chile, lime leaves or zest, ¼ cup chopped basil, ¼ cup chopped cilantro and ¼ cup chopped mint. Set the sauce aside.
  3. In a large skillet set over medium-high heat, add the oil and heat it until it shimmers, 1 to 2 minutes. Add the remaining half of the chopped shallots and the lemongrass and cook until fragrant and golden-brown, about 30 seconds.
  4. Add the ground pork, breaking up the large pieces with a wooden spoon. Cook, stirring occasionally, until the pork is slightly browned and starting to stick to the bottom of the skillet, about 8 minutes. 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.
  5. Divide the cabbage leaves among 4 plates. Top with some of the pork mixture and drizzle with some of the remaining sauce. Serve sprinkled with the radishes, scallions, basil, cilantro, mint and roasted peanuts. Serve with the lime wedges.
  6. NOTE: This recipe was fantastic. 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.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/thai-pork-salad-cabbage-wrap/