Skip to the Thai Lettuce Wrap Recipe
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
- 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
- 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
- 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.
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. 🙂