Thai pork lettuce wraps from Cooking at Home with Bridget and Julia: The Hosts of America's Test Kitchen Share Their Favorite Recipes for Feeding Family and Friends (page 133) by Bridget Lancaster and Julia Collin Davison and America's Test Kitchen Editors

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Notes about this recipe

  • averythingcooks on November 22, 2024

    I also deviated a bit here. I thinly sliced/almost slivered my pork tenderloin (rather than grinding it) & I cut the fish sauce down as there is a "fine fish sauce line" between good vs totally overpowering. I sauteed the shallot with red pepper & replaced the cilantro with Thai basil. I made the toasted rice powder but I wonder...would we have missed it?? Our wraps included a mix of pickled things (peppers, carrots & onions) + a drizzle of sweet Thai chile sauce. Because we often find a lettuce wrap to be a mess to eat, we line a flour torilla with the lettuce. This was a very good & fun dinner with a noodle salad on the side.

  • SACarlson on June 15, 2019

    I put pork shoulder through my meat grinder, so deviated from the recipe a bit. I love this recipe--so easy and so delicious!

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