Thai Lettuce Wraps with Satay Pork Strips

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Heather says:

I have another recipe from the National Pork Board and Publix to share with you and I have to say that these Thai Lettuce Wraps with Satay Pork Strips were worth EVERY single bit of hassle I put up with to make them. Have you ever had one of those weeks where life is just a comedy of errors?

That was this week.

You see, I’m not home. I’m currently in Orlando with the kids staying with a good friend in her timeshare. Here’s what no one will tell you about a timeshare with a “fully equipped kitchen” it’s not actually equipment any sane cook would want to use. I mean, you’re supposed to be on vacation in a timeshare and who actually cooks on vacation? Yeah, that’d be me. I now understand why some people hate cooking, if you don’t have the right tools it’s a downright pain in the butt. Do not get me started on the serrated chef knife, the warped cutting board -none of the little feet actually touch the counter, it’s kind of absurd-, or the paper thin cookware. (Have I told you how important sturdy, cookware is?) Remind me in the near future to do another post on the bare minimum kitchen set-up.

Don’t let my rant deter you, I’m just cranky, these Thai lettuce wraps would have been easy as pie, at home with a good knife and a cutting board that didn’t make me want to fling it out of the window in frustration. Let’s just say that the fresh ginger wasn’t so much minced as it was shredded into a sullen, pathetic mass. My poor friend got to hear some of my kitchen language that I’ve worked so hard to stop using over the past few years. Side note, my friend just commented from the other room, “It’s not like I worried I was actually in any danger, that knife isn’t sharp enough to hurt anyone, even if you went on a rampage.”

So do not let my frustration deter you from the deliciousness that awaits below.

As part of the Good and Good for You Challenge, this week we’re featuring top loin pork chops, which are also known as center cut chops and come from the upper portion of the loin, closer to the head. They aren’t quite as tender as the tender loin (last week’s cut) but are still tender enough for a variety of cooking methods including braising, sauteing, and grilling (or broiling). Don’t forget to check out PorkBeInspired.com for more information on a variety of pork cuts and how each cut should best be prepared.  For lots of great tips and recipes fan the National Pork Board on Facebook.

 

: Thai Lettuce Wraps with Satay Pork Strips

: Recipe Courtesy of the National Pork Board

 

  • 4 Boneless top loin pork chops, about 1-inch thick
  • Vegetable oil cooking spray
    Marinade:
  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 2 TBSP honey
  • 2 TBSP sesame oil
  • 1 TBSP fresh ginger root, minced
  • 1 TBSP garlic, minced
  • 1/2 tsp freshly ground pepper
    Wraps:
  • 3 large heads butter (or Boston) lettuce, leaves separated
  • 2 medium carrots, peeled and cut into 2″ matchsticks
  • 1 English cucumber cut into 2″ matchsticks
  • 2 oz bean thread (Asian cellophane noodles -optional because the store was out and they turned out just fine), soaked for 15 minutes in hot water, then drained
  • 16 sprigs fresh cilantro
    Sauces:
  • 1/4 cup corn syrup (I used honey)
  • 3 TBSP fresh, cilantro chopped
  • 1 TBSP lime juice
  • 1/4 tsp salt
  • 1/4 cup Thai sweet chili sauce
  • 1/4 cup Thai peanut sauce
  • Place chops in a gallon zippered plastic bag; combine marinade ingredients in small bowl and pour over chops. Seal bag and refrigerate 1 – 4 hours. Remove from the refrigerator 30 minutes prior to grilling.
  • Grill directly over medium high heat 3 – 4 minutes per side and then finish over indirect heat, removing from heat with the chops reach 145F (about an additional 5 minutes). Transfer to cutting board and let rest for 5 minutes before slicing.
  • If serving company: arrange a stack of large lettuce leaves attractively on a large serving platter. Place the carrots, cucumber, bean thread, and cilantro leaves in small dishes and arrange on serving platter. Place the Thai peanut sauce and Thai sweet chili sauce in small serving bowls or ramekins. In a small bowl combine the corn syrup (or honey) 3 TBSP minced cilantro, 1 TBSP lime juice and 1/4 tsp salt.
  • Cut pork into thin slices. Lay 3 medium-sized leaves of lettuce leaf on the platter and arrange the sliced pork on the leaves.
  • Guests should assemble their rolls with their choice of ingredients and sauces.
  • Alternately prepare the rolls ahead of time and serve pre-assembled.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

*NOTE: My friend can’t eat whole cuts of meat so I also prepared 1 lb of ground pork sausage with the marinade. I let it marinate for an hour then browned the pork in a skillet. It was quite tasty and would make for a quick variation.

Enjoy!

This post was sponsored by the National Pork Board and Publix as part of the Good and Good for You Challenge. All opinions (and this week’s frustrations) are my own. 🙂

 



19 Comments

  1. HeatherSolos on February 8, 2012 at 5:04 pm

    I think that just may be a perfect assessment of the effort level, unless you have help in the kitchen. If you have a willing assistant to handle cutting the carrots and celery, or heck a mandolin, these would go much faster.

  2. Tiffany on February 5, 2012 at 8:07 pm

    I made these this week, too, and loved them! I thought they took slightly too much effort for a busy weeknight meal, but would be perfect for a weekend meal when you wish you could go out to eat but need to not spend the money. They feel fancy and different and fun!

  3. IllumeEltanin on February 4, 2012 at 11:36 am

    Ah, the marinade puts this out of contention for me while low carbing. Do you have any suggestions for a less carbohydrate dense marinade?As far as knives go, I have been spoiled. My daddy owned a catering business for a while when I was a teen, and good knives were must. I prefer the “mish mash” approach as well, instead of sets. Same thing with pots and pans; different brands excel at different individual pieces. Unfortunately, I have not used any Chicago Cutlery knives I’ve been happy with. Wusthoff and Henckels, and the occasional Sabatier, are my preferences; although I would love to try a Shun or other good* Asian brand for a santoku knife one day.

    • HeatherSolos on February 4, 2012 at 11:42 am

      @IllumeEltanin http://recipes.sparkpeople.com/recipe-detail.asp?recipe=170646 I think it would work just fine with that marinade.

    • HeatherSolos on February 4, 2012 at 11:45 am

      @IllumeEltanin as far as CC, it’s the lightweight aspect of the chef knife that I love so much. I’ve never had a knife that felt as much a natural extension of my hand. That’s just a very personal thing and really isn’t about the type of steel or length of the blade. It’s why I recommend people visit the fancy chef stores and handle the knives to get a feel for what feels good. There’s a chance it may not be a well-known brand. I think some people (not you, speaking generally here) get a little too hung up on having the “right” name in their kitchens.

      • Bobbie Laughman on February 4, 2012 at 12:21 pm

        @HeatherSolos I recently bought myself a ceramic bladed paring knife, and I love it so much I really want a ceramic chef’s knife now. Have you ever tried ceramic knives?

        • HeatherSolos on February 4, 2012 at 12:23 pm

          @Bobbie Laughman I have one, I need to sharpen it to give it a fair trial before I express my opinion.

        • Bobbie Laughman on February 4, 2012 at 12:25 pm

          @HeatherSolos Oh? I was told they’re never supposed to need sharpening. I’ve been using this one a few months and it’s still just as sharp as when I bought it — and I’ve been using it for everything. Cuts everything more easily than any knife I’ve ever used.

        • HeatherSolos on February 4, 2012 at 12:26 pm

          @Bobbie Laughman the one I have didn’t come with a good edge. Hopefully it won’t need sharpening once it has a good edge.

      • IllumeEltanin on February 4, 2012 at 5:21 pm

        @HeatherSolos *nod*Whereas I really tend to dislike lightweight knives. I like my knives, especially the chefs knife, to have heft to it. As you say, it is definitely a very personal thing and one should choose based on what feels comfortable in the hand.

  4. rainintorainbows on February 4, 2012 at 12:26 am

    Hey, that sounds like a *great* project! 😉

    How about a list for those of us who rent beach houses/time shares/ski chalets/that kind of thing? Stuff we’d like for when we want a proper meal cooked in, but so that we don’t have to take the entire kitchen with us.

    Hope y’all are having a great time!

    • HeatherSolos on February 4, 2012 at 9:18 am

      @rainintorainbows so you’re asking for me to put together a kind of “traveling kitchen kit” and a selection of recipes that can be prepared with the traveling kitchen kit? I just want to be sure we’re on the same page. It sounds like a fun project. (It’d be extra fun if a ski resort or something played along -I’ve never been skiing.) 😉

      • Bobbie Laughman on February 4, 2012 at 12:29 pm

        @HeatherSolos @rainintorainbows This would have been handy for that time I went camping with our 4H group. It felt like I packed up half my kitchen, but doggone it, we had freshly brewed coffee, bacon and scrambled eggs for breakfast!

      • rainintorainbows on February 4, 2012 at 2:48 pm

        @HeatherSolos That’s EXACTLY what I’m saying! We travel like that quite a bit, not to mention we love to camp, and since we’re military, we’re often in TLF (Temporary Living Facilities) for a month or more each move.

        Can’t wait to see what you come up with? 😀

  5. beanjeepin on February 3, 2012 at 11:56 pm

    I’m actually choking laughing at your friend’s comment. I read a meat recipe just for your wit. THAT is how much I love ya! 😉

    • HeatherSolos on February 4, 2012 at 12:00 am

      @beanjeepin this would work with a meat substitute, my bacon deprived friend.

  6. MamaDweeb on February 3, 2012 at 11:50 pm

    I need good knives. I chuckled a bit at your frustration Heather. I have the same feelings and need to get some better utensils.

    BUT that picture turned out amazing! As much crap as you went through to get it, I want to try it.

    • HeatherSolos on February 3, 2012 at 11:58 pm

      @MamaDweeb oh there was more “kitchen language” involved with the photograph, too. I didn’t think to bring my light tent and couldn’t get my act together to get this recipe done in the afternoon.

      The knives I linked to, Chicago Cutlery are probably the bottom end of what qualifies as a good knife. I’m not a knife snob, I do like Wusthoff and Henckels, but I only used them when someone else bought them. My set is a mishmash and the CC knives have held up wonderfully to years of abuse.

  7. Lisa Frame on February 3, 2012 at 11:45 pm

    Yum. Just, yum. I can’t wait to try these!

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