Ginger Lemongrass Pork Lettuce Wraps

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February 27, 2017

Recipe by Snixy Kitchen


    Ginger Lemongrass Pork Marinade

    3 tablespoons packed dark brown sugar

3 tablespoons tamari sauce

    3 tablespoons vegetable oil

    2 tablespoons fish sauce (preferably Vietnamese fish sauce - nuoc mam)

    2 tablespoons finely chopped fresh lemongrass 
(4-5 stalks, peeled, pressed, and chopped)

    1 tablespoon freshly chopped ginger

    1 large shallot, finely chopped

    4 cloves garlic, minced

    1lb pork sirloin, cubed into 1-1½ inch cubes

    6 wood skewers, soaked in water for 5-10 minutes.

    Crispy Fried Shallots

    1 large shallot, peeled and thinly sliced

    ¼ cup vegetable oil

    Nuoc Cham Sauce (Adapted from Serious Eats)

    ½ cup hot water

    ¼ cup sugar

    6 tablespoons freshly squeezed lime juice (from 3-4 limes)

    ¼ cup fish sauce (preferably Vietnamese fish sauce - nuoc mam)

    2 medium garlic cloves, pressed

    1 small bird’s eye chili, minced

    Lettuce Wraps

    1-2 heads of romaine hearts (or butter lettuce)

    1 small bunch fresh mint leaves (20-30 leaves)

    1 small bunch fresh Thai basil (20-30 leaves)

    ½ large carrot, peeled and cut into matchsticks

    ½ large English cucumber, thinly sliced and cut into halves or quarters

    4-6 Thai bird chiles, thinly sliced

    1 lime, cut into wedges, for serving


    1For directions visit Snixy Kitchen


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