When I crave something exotic with intense flavour my thoughts turn to Thai food. This dish fulfills my craving. It is at once sweet and sour, hot and spicy. It is a simple recipe with just a few easily obtainable ingredients. The wonderful thing about this Thai Style Ground Pork is that it can be an appetizer or a main course. I’ve served it with both the Asian Style flank steak and on another occasion, the Thai Red Curry with Chicken and Green Beans. It turns a simple supper into something special. Because it can be made ahead of time it is a great dish for entertaining. It freezes well, too. You can use ground turkey or ground chicken instead of the pork. I like the pork for its robust flavour. For a main course serve this with basmati rice or noodles. Delicious!!
Our son and his wife, who have spent several holidays in Thailand, gives it their highest award of five red Chili peppers.
THAI STYLE GROUND PORK WITH CHILES AND BASIL IN LETTUCE CUPS (serves 2- 4 people as a main course, and serves 4-6 people as an appetizer)
2 tablespoons soy sauce
2 tablespoons Asian fish sauce (or to taste)
finely grated zest of a lime
1 tablespoon freshly squeezed lime juice
1 teaspoon brown sugar
1 tablespoon canola oil
1 generous tablespoon finely chopped or grated ginger root
3 fat garlic cloves, finely chopped
1 jalapeno finely chopped (if you desire less heat remove membrane and seeds)
2 green onions white and light green parts finely chopped, greens reserved for garnish
1 pound lean ground pork
2 tbs. Hoisin sauce
1/2 cup chopped fresh Thai or regular basil
Lime wedges, for serving
Head lettuce, leaves separated
In a small bowl whisk together the soy sauce, fish sauce, lime zest, lime juice and sugar.
Heat the oil in a large skillet over medium high heat. Add the ginger, garlic, jalapeno and chopped scallion. Cook, stirring until slightly softened.
Stir in the pork and cook the meat, breaking it up until it is no longer pink, 5 to 7 minutes.
Stir in the soy sauce mixture and cook for a minute or so, until the flavors come together. Add the hoisin sauce.
Remove from heat and stir in the basil. Put into bowl and serve warm or at room temperature.
Heap the lettuce leaves on a plate with wedges of lime. Since we can’t escape to Thailand for an exotic holiday bring Thailand to your table.
| THAI STYLE GROUND PORK WITH CHILES AND BASIL IN LETTUCE CUPS | Print |
- 2 tablespoons soy sauce
- 2 tablespoons Asian fish sauce (or to taste)
- finely grated zest of a lime
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon brown sugar
- 1 tablespoon canola oil
- 1 generous tablespoon finely chopped or grated ginger root
- 3 fat garlic cloves, finely chopped
- 1 jalapeno finely chopped (if you desire less heat remove membrane and seeds)
- 2 green onions white and light green parts finely chopped, greens reserved for garnish
- 1 pound lean ground pork
- 2 tbsp hoisin sauce
- ½ cup chopped fresh Thai or regular basil
- Lime wedges, for serving
- Head lettuce, leaves separated
- In a small bowl whisk together the soy sauce, fish sauce, lime zest, lime juice and sugar.
- Heat the oil in a large skillet over medium high heat. Add the ginger, garlic, jalapeno and chopped scallion. Cook, stirring until slightly softened.
- Stir in the pork and cook the meat, breaking it up until it is no longer pink, 5 to 7 minutes.
- Stir in the soy sauce mixture and cook for a minute or so, until the flavors come together.
- Remove from heat and stir in the basil. Put into bowl and serve warm or at room temperature.
- Heap the lettuce leaves on a plate with wedges of lime. Since we can't escape to Thailand for an exotic holiday bring Thailand to your table.
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This sounds delicious. I like the idea of the warm spicy pork with the crispy cold lettuce. Oh yum!
Laurel,it is a great dish and so easy to make it’s embarrassing. V.