Thursday, December 8, 2011

Paleo Pork Lettuce Wraps

I was supposed to meet a friend for a Thai lunch and had to settle on a shorter coffee date instead, so I headed into dinnertime craving what I missed. Happily I had the makings of an easy, Thai-inspired meal on hand that both kids liked too.

These would work with beef or turkey as well; I'm just excited when I can hit Whole Foods and get good quality, hormone-free ground pork.

Pork Lettuce Wraps

1 tbs. coconut oil
1 tsp. sesame oil

2 chopped shallots (or 1/2 cup chopped onions
4 minced garlic cloves
1-2 tsp. grated fresh garlic
1 lb. ground pork
2 carrots, shredded
1 chopped red pepper
1 cup chopped mushrooms

juice of 1/2 lime
1 tbs. gluten-free soy or coconut aminos
2 tbs. fish sauce
1 tsp. sesame oil
1 tsp. palm sugar
2 tsp. tapioca starch

Heat oils in a wok or large skillet, then add shallots, garlic and ginger. Cook for a few minutes to soften, not allowing garlic to brown. Add meat to pan and break up with a wooden spoon. Cook until no longer pink.

Meanwhile whisk sauce ingredients in a small bowl.

Next add chopped vegetables to pan and cook for a few minutes more. Stir in sauce and cook for one minute to thicken.

To serve place in large iceberg leaves and top with minced cilantro, raw nuts and drizzle with chile garlic sauce, if desired.

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