Spiced Pork Lettuce Wraps
By Alli BerkeyPublished on June 26, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
½ cup sour cream 2 tablespoons chopped fresh mint 2 tablespoons water 1 teaspoon ground cumin Salt and pepper 1 pound ground pork 1 tablespoon Sriracha sauce 2 garlic cloves, minced1 head Bibb lettuce (8 ounces), leaves separated1 avocado, halved, pitted, and sliced thin1 mango, peeled, pitted, and chopped fine
Before You Begin
For the best results, be sure to use a ripe avocado and mango here. You can tell when each is ripe if it yields to gentle pressure when squeezed.
Instructions
- Whisk sour cream, mint, water, and 1/4 teaspoon cumin together in bowl; season with salt and pepper to taste. Set aside.
- Cook pork in 12-inch nonstick skillet over medium-high heat until no longer pink, about 4 minutes, breaking up meat with spoon. Stir in Sriracha, garlic, remaining 3/4 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 2 minutes. Transfer to 1 side of large serving platter. Arrange lettuce, avocado, and mango on empty side of platter. Serve, passing sour cream mixture separately.
Time
30 minutesYield
Serves 4Ingredients
½ cup sour cream
2 tablespoons chopped fresh mint
2 tablespoons water
1 teaspoon ground cumin
Salt and pepper
1 pound ground pork
1 tablespoon Sriracha sauce
2 garlic cloves, minced
1 head Bibb lettuce (8 ounces), leaves separated
1 avocado, halved, pitted, and sliced thin
1 mango, peeled, pitted, and chopped fine
Ingredients
½ cup sour cream
2 tablespoons chopped fresh mint
2 tablespoons water
1 teaspoon ground cumin
Salt and pepper
1 pound ground pork
1 tablespoon Sriracha sauce
2 garlic cloves, minced
1 head Bibb lettuce (8 ounces), leaves separated
1 avocado, halved, pitted, and sliced thin
1 mango, peeled, pitted, and chopped fine
Ingredients
½ cup sour cream
2 tablespoons chopped fresh mint
2 tablespoons water
1 teaspoon ground cumin
Salt and pepper
1 pound ground pork
1 tablespoon Sriracha sauce
2 garlic cloves, minced
1 head Bibb lettuce (8 ounces), leaves separated
1 avocado, halved, pitted, and sliced thin
1 mango, peeled, pitted, and chopped fine
Why This Recipe Works
To avoid sogginess and ensure crisp wraps, we serve them deconstructed on a platter so each person can build their own wrap when and how they like.
Before You Begin
For the best results, be sure to use a ripe avocado and mango here. You can tell when each is ripe if it yields to gentle pressure when squeezed.
Instructions
- Whisk sour cream, mint, water, and 1/4 teaspoon cumin together in bowl; season with salt and pepper to taste. Set aside.
- Cook pork in 12-inch nonstick skillet over medium-high heat until no longer pink, about 4 minutes, breaking up meat with spoon. Stir in Sriracha, garlic, remaining 3/4 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 2 minutes. Transfer to 1 side of large serving platter. Arrange lettuce, avocado, and mango on empty side of platter. Serve, passing sour cream mixture separately.
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