Thai Pork and Pineapple Lettuce Wraps

Sweet, spicy, aromatic. This weekday dinner will satisfy everyone.

In college, I spent 4 months studying abroad in Thailand. If I didn’t have a travel bug before, that trip solidified it. Travel is one of the most profound experiences you can have to grow your view of the world, analyze your preconceived notions, and improve confidence and communication. It also opened me up to a whole other world of food and flavors and made me bold in trying new things.

This recipe is inspired by a dish called Ma Hor (galloping horse). Which is a traditional Thai appetizer made of minced meat that is served on top of pineapple. I adapted this recipe into something that can be quickly made for lunch or dinner. Like all my recipes, this dish is very adaptable and I encourage you to take this as a base and adjust the way you serve it according to your tastes and what you already have in your fridge. One of my main values when it comes to food is to minimize your waste. So don’t buy something just for one recipe while you let other things in your fridge go to waste. Use what you have vegetable-wise and boost up the flavor with shelf-stable staples.

That being said, if you really want to amp up your Thai cooking there are a few things that I recommend you invest in:

1. Fish Sauce: An absolute staple for most Asian cooking. This is shelf-stable and is added in very small amounts. The flavor is sweet, salty, funky, and umami. You will notice the depth of flavor in your dishes increase instantly.

2. Palm Sugar: This solid block of sugar is used all over Thailand. Yes, you can always use white or brown sugar if you can’t find palm sugar, but if you can it is absolutely worth the switch. It brings a deep smokey flavor that is somewhat like maple or butterscotch.

3. Lemongrass: A classic bright flavor. you can buy it fresh or jarred in a paste. I personally like to buy it fresh, run it through the food processor, and keep the homemade paste in the freezer.

4. Thai Chilies: All chilies are not created equal! If you’re cooking Thai food use Thai chilies. You can get them fresh or dried at your local Asian market. Don’t underestimate their small stature, they pack a punch.

Okay, rant done, time to cook!

Ingredients

• 2 Tbs oil (canola, avocado, peanut)

• 1/2 lb ground pork

• 1/4 lb gm peeled medium uncooked prawns, coarsely chopped

• 4 cloves garlic

• 1 tsp White peppercorns (black will do in a pinch)

• 1/3 C crushed light palm sugar

• 1/2 C fish sauce

• 1 Thai chili (optional)

• 1/4 C fried shallots (can use fresh)

• 1/4 C fried garlic (can use fresh) if fresh 2 Tbs

• 1/4 C roasted unsalted peanuts, coarsely crushed

• 1 tsp lemongrass paste

• 3-4 C vegetables of choice

• 1 Tbs soy sauce

• 1/3 C water

• 1 tsp cornstarch

• Pineapple for garnish

Instructions

1. Heat 1/2 of the oil in a large pan.

2. Cook pork and shrimp separately until cooked through, remove from heat and set aside

3. Add the other half of the oil and cook the garlic and the crushed white pepper on med-low heat until fragrant.

4. Add the palm sugar and fish sauce and allow to cook for 3-4 minutes. If you are using fresh garlic and shallots add them now and gook 3-4 minutes. Add the cooked shrimp and pork and cook for another 3-4 minutes. (if you like spice you can add a whole Thai chili at this point)

5. Stir through the fried garlic, shallots, and peanuts. Remove the mixture from heat and set aside.

6. Make a sauce by dissolving the cornstarch in the 1/3 C of water. Add the soy sauce and the lemongrass paste, and set aside.

7. Cook your 3-4 cups of vegetables. I used green beans, zucchini, and carrots, but other suggestions include onions, bell peppers, celery, mushrooms, and eggplant. Whatever you choose make sure you cut them into bite-sized pieces.

8. Add your meat mixture back into the pan with the vegetables and stir in the sauce. You can add a little more water if you want a saucier final product.

9. If you like some spice add a whole Thai chili or chili flakes at this point and cook.

10. Serve in the lettuce of your choice topped with diced pineapple.

Happy cooking and let me know how this recipe goes!