Recipes

Salad

Thai Pork Salad in Lettuce Cups

YIELD:
Serves 4-6
CHEF:
Brian Streeter
Pairs well with:
Rubaiyat, North Coast

Chef Brian Streeter shares his bright and light dish of ground pork spiced with chiles, mint, lime juice and fish sauce and served with lettuce leaves for wrapping. Perfect with the Cakebread Cellars North Coast Rubaiyat.


Ingredients

1 lb. ground pork butt
2 T. vegetable oil
3 cloves garlic, minced
2 small red chiles, minced
2 carrots, minced
2 tsp. five spice powder
3 green onion, chopped
2 tsp. fish sauce
½ c. cilantro, roughly chopped
½ c. Thai basil, roughly chopped
1/3 c. mint, roughly chopped
½ small red onion, sliced thin

½ English cucumber, diced
1 pint cherry tomatoes, cut in half
2 heads butter lettuce, washed and separated into leaves


Directions:

Heat a large skillet over high heat, sauté the pork until almost cooked through. Break up the pork as it cooks with the back of a wooden spoon or spatula. During the last five minutes of cooking stir in the garlic, chiles, carrots, five spice powder and half of the green onion. Remove from the heat and transfer to a large stainless steel bowl. Allow to cool and stir in the remaining green onion, fish sauce, fresh herbs and red onion. Add the cucumber and cherry tomatoes and serve a spoonful in the lettuce cups.

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