Thai Pork Lettuce Wraps

Thai Pork Lettuce Wraps

Lettuce wraps make perfect summer night dinners.

First of all, they’re easy

Like, wash off some lettuce, quickly cook up some meat, toss in some herbs, and whisk together a basic sauce and you’re done.

Plus, you can do so many different flavor twists.

Mexican, Thai, Indian, etc… they would all be delicious.

This week, I decided to go Thai.

Thai Pork Lettuce Wraps - delicious, easy, and packed with flavor!

These wraps are bright, fresh, and packed with flavor.

Simply saute some pork and garlic until golden brown, then turn off the heat and toss in some fresh basil, cilantro, mint, onion, and fresh peppers.

Stuff the pork mixture into crisp butter lettuce leaves, and spoon a simple sauce over top, made with lime juice, fish sauce, sugar, and more chiles.

The results are little pockets of deliciousness, packed with tender meat, fresh herbs, spicy chiles, vibrant fresh lime juice, and salty fish sauce.

I really like serving them with a giant bowl of fried rice on the side. Recipe coming soon!

Thai Pork Lettuce Wraps -ready in just 30 minutes!

 

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Thai Pork Lettuce Wraps
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Servings: 2
Ingredients
  • 1 head butter lettuce
  • 4 tablespoons fresh lime juice
  • 4 tablespoons fish sauce
  • 2 tablespoons sugar
  • 2 red serrano or jalapeno peppers, thinly sliced
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 pound ground pork
  • 10 cloves garlic, thinly sliced
  • 1/2 small red onion, cut in half and very thinly sliced
  • 1/2 cup torn fresh basil leaves
  • 1/2 cup torn fresh cilantro leaves
  • 1/4 cup torn fresh mint leaves
Instructions
  1. Carefully remove the butter lettuce leaves from the head of lettuce, wash with cool water, and set out to dry on a towel.

  2. Next, assemble the dipping sauce: In a small bowl, whisk together the lime juice, fish sauce, sugar, and 1 of the sliced peppers. Season lightly with salt and pepper and set aside.

  3. In a large skillet, heat the olive oil over medium-high heat. Add the ground pork and cook, stirring occasionally, until browned (about 10 minutes or so). Add the garlic and cook for a few minutes, until softened and fragrant.Turn off the heat and season with salt and pepper. Stir in the onion, basil, cilantro, mint, and remaining pepper slices.

  4. Serve family style, with the pork mixture, lettuce leaves, and dipping sauce. To assemble, spoon the pork into a lettuce leaf and either dip the wraps into the sauce or spoon over the top before eating.

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Speck Wrapped Pork Loin with Garlic Herb Butter

Speck Wrapped Pork Loin with Garlic Herb Butter

Have you ever tried speck?

It’s basically my new favorite charcuterie meat.

Speck is essentially smoked prosciutto.

So you get that tender salty meat, with a nice smoky flavor on the back end. It goes great with creamy goat cheese or mozzarella, roasted red peppers, and grilled bread.

It also goes GREAT wrapped around a giant pork loin & baked until crispy.

It’s like bacon-wrapped meat, but better, because it’s thinner and less fatty so it gets nice and crisp.

Sliced Speck Wrapped Pork Loin with Garlic Herb Butter

And how can you take it to an even better level?

Schmear some garlic herb butter on it.

Platter of Speck Wrapped Pork Loin with Garlic Herb Butter

The basic process for making a killer pork loin is as follows:

  1. First, get a nice sear on the meat. Pat the loin dry with paper towels and season well with salt and pepper. Then pan sear it over high heat until the loin has a nice golden color on all sides (this adds tons of flavor!)
  2. Let it rest for a sec, then slather with flavored butter. I used a mixture of butter flavored with salt, pepper, lemon zest, garlic, and basil.
  3. Wrap the whole thing in tons of speck. Wrapping the loin in the speck last helps trap the butter against the meat, encouraging it to soak in and flavor each bite. It also gets nice and golden and crispy while it bakes.
  4. Let it rest after it’s done baking. This helps the juices redistribute and absorb into the meat, so the juices don’t go spilling everywhere when you slice it.

Speck Wrapped Pork Loin with Garlic Herb Butter - perfect for company!

And that’s pretty much it!

When the loin is done, just slice it carefully into crosswise slices and make sure you get all those crispy pieces that might fall off when you cut it!

This meal goes great with simple sides like The World’s Easiest Garlic Mashed Potatoes, Kale Salad with Cranberries and Pepitas, or Pan Sauteed Mushrooms.

 

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Speck Wrapped Pork Loin with Garlic Herb Butter
Prep Time
15 mins
Cook Time
2 hr
Total Time
2 hr 15 mins
 
Servings: 8
Ingredients
  • 4 pound pork loin
  • Kosher salt and ground black pepper, for seasoning
  • Splash of grapeseed oil or other high-heat friendly oil
  • 1 stick unsalted butter, softened
  • 6 cloves garlic, pressed with a garlic press or finely minced
  • 2 heaping tablepsoons chopped fresh basil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • Zest of 1/2 lemon
  • 25 or so thin slices of speck (smoked prosciutto) (enough to cover the pork loin)
Instructions
  1. Pat the pork loin dry with paper towels, then season well on all sides with kosher salt and ground black pepper. 

  2. Add two tablespoons of oil to a large heavy pan (preferably cast iron) and warm over high heat. Add the pork loin to the pan and sear a few minutes on each side, turning as needed, until the pork develops a nice golden color on all sides and ends.

  3. Remove the pork loin from the pan and let it rest/cool while you prepare the herb butter.

  4. Preheat the oven to 375 degrees Fahrenheit.

  5. Put the softened butter in a small bowl, and use a fork to mash it together with the garlic, basil, salt, pepper, and lemon zest.

  6. When the pork has cooled enough so that you can comfortably touch it, place it on a roasting rack in a large roasting pan. Use your hands to rub the butter mixture all over the top of the pork loin. 

  7. Next, starting at one end of the pork loin and working your way to the other, lay the slices of speck across the pork, tucking any loose ends underneath the sides of the loin. Let the speck slices overlap slightly as you lay them across the pork. They will shrink when they crisp up, so you want the slices overlapping to avoid any weird gaps in the final product.

  8. Place the pork in the oven and roast for about an hour and a half, or until the center of the loin reaches 140 degrees Fahrenheit (use a ThermaPen or other instant read thermometer to check). 

  9. When the loin is done cooking, remove it from the oven and let it rest for 15 minutes before slicing and serving. The rest will allow the roast finish cooking and to allow the juices to redistribute.

  10. When the loin is done resting, slice it carefully into crosswise slices, taking care to serve the crispy speck pieces with each slice. 

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Fusilli with Spicy Sausage and Swiss Chard

Fusilli with Spicy Sausage and Swiss Chard

Fusilli might win the award for “most fun noodle shape”.

Those little spirals make you feel like a kid again, playfully eating silly noodle shapes (perhaps with a neon orange cheesy sauce?? 😉 ).

Fusilli sometimes gets a bad rap as the quintessential “pasta salad noodle”, but I think it works wonders in warm dishes.

Unlike dishes with straight noodles like penne, all the little crevices in the fusilli trap the herbs, cheeses, sauces, and seasonings, basically guaranteeing huge flavor in every bite.

IEasy Weeknight Fusilli with Sausage and Chard

I know I’ve been on a pasta kick lately, but this impromptu meal was too good not to share.

It’s a huge pot of noodles tossed with spicy sausage, fresh herbs, feta cheese, and swiss chard.

Fusilli with Sausage and Swiss Chard - an easy family favorite!

This is a great way to sneak some extra leafy greens into your week.

I’ve been eating a lot more chard and kale ever since I signed up for an Imperfect Produce delivery box!

There’s nothing more motivating than the arrival of several giant bunches of greens at your doorstep. You’ve gotta get cooking with them before they start to wilt!

Warm Pasta with Tangy Feta Cheese, Spicy Sausage, and Tender Swiss Chard

And it doesn’t get much easier than adding some greens to your pasta.

Simply wash well, roughly chop the leaves, and cook just enough to wilt (but stay vibrant green). Toss with the pasta, cheeses, and herbs, and you’re done!

PS if you’re gluten free, this dish would work well with quinoa or corn pasta, and you can totally swap out the pasta shape for any other fun, sauce-grabbing noodle like farfalle, shells, or radiatori.

Fusilli Pasta with Spicy Italian Sausage, Feta Cheese, and Swiss Chard

 

5 from 1 vote
Print
Fusilli with Spicy Sausage and Swiss Chard
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Servings: 6
Ingredients
  • 4 tablespoons extra virgin olive oil
  • 16 to 19 ounces hot Italian sausage, casings removed
  • 3 cloves garlic, minced
  • 2 large bunches Swiss chard, stems removed, leaves cut into 1/2 inch strips
  • 1 1/2 cups beef stock
  • 1 pound dried fusilli pasta
  • 12 ounces crumbled feta cheese
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon minced fresh parsley
  • kosher salt
  • freshly ground black pepper
Instructions
  1. Heat 1 tablespoon of extra virgin olive oil in a large nonstick skillet over medium high heat. Add the sausage and cook, using a spatula to break it up into small pieces. Continue cooking until the sausage is well browned, about 15 minutes. 

  2. Add the minced garlic to the sausage and let cook for 1 minute or so, until fragrant. Then remove the sausage and garlic to a plate and set it aside for later.

  3. Return the skillet to the stove top. Add 1 tablespoon of olive oil and all of the beef broth to the skillet. Bring to a boil and let cook for 1 minute to reduce slightly. Add the chard and cook, uncovered, for about 7 minutes, or until the chard is tender. 

  4. Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook according to package directions, about 10 minutes. When the pasta is tender, reserve 1/2 cup of the cooking water and drain the pasta.

  5. Add the drained fusilli to the skillet that has the Swiss chard. Add the sausage back to the skillet as well and toss to combine. Add a bit of the reserved pasta water if the pasta seems dry. Sprinkle the pasta with the feta cheese and fresh herbs. Season generously with kosher salt and freshly cracked black pepper, and drizzle with another two tablespoons of olive oil. Toss to combine, then serve.

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