Still feeling full from Thanksgiving, I was looking for a dinner that wasn’t too heavy. While pork wasn’t the first thing that jumped into my mind, the bright lime-based dressing and Boston lettuce kept the meal fresh and light. Certainly a big change from my usual fare. I have been saving this episode from season 10 of America’s Test Kitchen on my DVR for a few months.
The recipe is here. Cut pork into 1-inch cubes and freeze for 15-minutes. Process in food processor in two batches, with five 1-second pulses. Stir in 1 tablespoon fish sauce and let marinade in refrigerator for 15 minutes. Heat rice in small skillet until deep golden brown, about 5 minutes, let cool for 5 minutes then grind with spice grinder into a fine powder. Bring 1/4-cup chicken broth to simmer in 12-inch nonstick skillet; add pork and cook about 2 minutes. Sprinkle 1 teaspoon rice powder over pork and cook until pork is no longer pink, 1-1/2 minutes longer. Let pork cool in a large bowl fro 10 minutes. Add the remaining 1-1/2 tablespoons fish sauce, 2 teaspoons of rice powder, 2 finely sliced shallots, 2 tablespoons fresh lime juice, 2 teaspoons sugar, 1/4 teaspoon red pepper flakes, 3 tablespoons roughly chopped mint, and 3 tablespoons roughly chopped; toss to combine, and serve over Boston lettuce leaves.
- I couldn’t find natural pork tenderloin in my supermarket.They only had those disgusting “enhanced” tenderloins (which are at least 30% other ingredients). In the end, I chose a nice piece of natural loin. It cost the same $2/lb, but was not as tender as the tenderloin. But for me it was much more important that it be “natural”.
- The recipe calls for letting the pork to cool for 10 minutes after cooking. But by the time I ate my third wrap, they were quite cold. Next time I will try skipping the 10 minute wait and go straight to the table.
- I was able to find Chris Kimball’s runner-up fish sauce; Thai Kitchen Fish Sauce. It was $3.19.
I’d give these wraps 4 stars. They were quite bright and refreshing. They didn’t feel heavy, but still had complex flavors. I would have preferred mine hotter (after letting rest for 10 minutes there were only lukewarm). I’m not sure how they were intended to be served.
How much work? Low/Medium.
How big of a mess? Medium/High.
Start time 4:15 PM. Dinner time 6:00 PM.