Recipe courtesy of Original Thai
Thai Pork Larb Wrap
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 1 wrap
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 869
- Total Fat
- 56 g
- Saturated Fat
- 19 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 46 g
- Cholesterol
- 165 mg
- Sodium
- 4761 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 1 wrap
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 869
- Total Fat
- 56 g
- Saturated Fat
- 19 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 46 g
- Cholesterol
- 165 mg
- Sodium
- 4761 mg
Ingredients
Directions
- Bring 1/2 cup water to a boil in a small pot. Add the pork and stir until pork is fully cooked. Turn off the stove, then drain out and discard the juices.
- Add lime juice, fish sauce, rice powder, sugar and the powdered chili pepper. Using a wooden spoon, stir and mix until the pork is evenly seasoned. Add the red and white onion, cilantro and green onion, lime leaf and lemongrass. Using the wooden spoon, stir and mix until everything is evenly proportioned. This is the "larb."
- Heat the tortilla in a hot pan until both sides are nice and soft. Lay out the tortilla on a cutting board, spread the mayonnaise on top and add "larb" right in the center of the tortilla. Wrap it up like a burrito. Serve, and you have yourself a nice, healthy lunch.
Cook’s Note
To make your own Thai rice powder, pan-fry about 1 cup raw uncooked jasmine rice with a small handful galangal, a small handful of lime leaf and a small handful lemongrass. Stir the the mixture on low heat until it comes to a crisp and the rice begins to brown. Pour the mixture into a food processor and blend until the mixture becomes a fine powder.
